Wild Hake Fillet


Wild Hake Fillet (160-180g)

  • Caught around the UK Coast
  • Expertly filleted by our team of fish filleters
  • Hake has a robust flavour and soft yet firm flesh
  • Very popular in Spanish cooking
  • Hake also makes a great ‘fish and chip’ alternative to cod or haddock
  • Great source of minerals such as potassium and phosphorous
  • Low in fat, high in protein

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Please note: All fish is cut by hand. All weights are approximate


Beer battered hake, hand cut chips, lemon and tartare sauce

submitted by Clyde Hollet from the Crab and Lobster in Sidlesham

For two portions


  • Two 160-180g hake portions
  • 100 grams of self-raising flour
  • 100 mls of cold fizzy larger
  • 30 mls of carbonated water
  • 20 mls of cold rape seed oil
  • 1 tablespoon of mild curry powder

For the chips

  • 500 grams of Maris piper or Agria potatoes, peeled and cut into chips

For the tartare sauce

  • 20 grams of chopped gherkins
  • 20 grams of chopped baby capers
  • Chopped parsley
  • 3 Tablespoons of mayonnaise
  • Zest and juice of half a lemon
  • Splash of white wine vinegar


For the beer batter

  • Add the dry ingredients into a bowl
  • Slowly add the beer and carbonated water and whisk until smooth
  • Then add the oil, season to taste, and refrigerate

For the chips

  • Place the cut chips into a clean fryer and cook at 140 degrees until soft, but without colour, and allow to cool

For the tartare sauce

  • Place all the ingredients into a bowl, mix well, and season

To finish – coat the hake portions in seasoned plain flour and remove any excess, place the hake into the chilled batter and coat well. Fry at 180 degrees for 5-6 minutes until light golden brown and season if desired. Remove from the fryer and drain any excess oil. Then add the chips to the fryer and cook until crisp, drain well. Serve with the tartare sauce and a wedge of lemon