This classic meal is a sure-fire hit with the family!


  • 4 (150g) fresh hake fillets
  • 500 g freshly cut chips
  • for the tartar sauce:
  • 40 g gherkins, 40 g capers (both chopped roughly as we need texture)
  • 40 g finely chopped shallots
  • 50 g fresh flat leaf parsley
  • 1 lemon
  • for the mayonaisse:
  • 1 egg
  • 100 ml vegetable oil
  • salt and pepper
  • for the beer batter:
  • 1 bottle of beer
  • 200 g flour
  • 20 g fresh yeast
  • 12 g salt
  • pinch of sugar
  • 5 g curry powder


  • Heat the beer until blood temperate then add the yeast and other ingredients. Leave to prove, covering with a damp tea towel for 20 minutes.
  • Blanch the chips in a fryer at 130°C until soft - remove on to a tray until cool.
  • When needed refry the chips at 180°C until crisp. Season.
  • Season the hake and flour lightly. Cover with batter and place in fryer at 180 until crisp and golden.
  • Remove on to kitchen paper, season and serve.
  • For the tartare: Mix the egg with water and season whisking the oil in slowly. Combine with tartar ingredients and taste.