Batter

1 Cup Self-Rising Flour

2 Tablespoons Rice Flour

¼ Teaspoon Baking Powder

1 Cup Non Blonde Lager, or more as needed

Fish

4 Hake fillets, fully thawed if frozen (~170 g)

2 Tablespoons Rice Flour, or as needed

Salt To Taste

1 Litre Vegetable Oil for Frying

Start the Batter

Whisk self-rising flour, rice flour, and baking powder together in a bowl.

Place in the freezer, until ready to use.

Fish

Pat the hake as dry as possible, then cut lengthwise into eight 3 cm strips.

Place rice flour on a plate and season with salt.

Dust the Hake lightly with the rice flour mixture and shake off any excess.

Place Hake on top of a cake dry rack.

Heat the oil in a deep-fryer to 375˚ F (190 ˚ C).

Finish the Batter

Remove the flour mixture from the freezer.

Pour in the beer and whisk until the batter is the consistency of a thick pancake batter, adding more beer as needed.

Dip the floured Hake into the batter to coat; lift out and let excess drip off.

Fry the Hake in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes.

Drain on paper towels to absorb excess oil.

Serve immediately.

Notes

With this simple recipe and a few easy tricks, your last bite will be as crisp as your first. The keys are keeping the batter really cold and patting the fish completely dry.