Ingredients

SERVES 4:
- 800 g hake fillets, preferably boneless
- vegetable oil, for frying (like canola)
- 1/2 cup flour, seasoned with salt & pepper

BATTER:
- 340 ml beer (lager, Weiss or even stout)
- 1 cup (125 g) self-raising flour
- 15 ml (1 tablespoon) curry powder
- 5 ml (1 teaspoon) ground turmeric
- 5 ml (1 teaspoon) ground coriander
- 5 ml (1 teaspoon) ground fennel or fennel seeds
- 1/2 teaspoon salt

HERBED YOGURT SAUCE:
- 1 cup (250 ml) double cream plain/Greek yoghurt
- 1/2 cup mayonnaise
- a small bunch fresh herbs, about 20 g (mixture of coriander/dill/mint/parsley)
- fresh lemon wedges, to serve

Method

Slice the hake fillets into fingers of about 1 cm thick and set aside.

Pour about 3 cm deep oil into a medium size pot and place over medium-high heat on the stove top, while you make the batter (watch it carefully).

Place the seasoned flour in a wide bowl and set aside.

Make the batter: mix all the ingredients together with a hand whisk to a medium thick , lumpy batter (do not over-mix).

When the oil is hot (not smoking hot, but you’re looking for about 170 C, so test a small drop of batter to see if it bubbles and floats on the surface), dip the hake fingers in the flour, then into the batter to cover all over, and then directly into the hot oil. Fry on both sides until golden brown (about 2-3 minutes), then remove with a slotted spoon and drain on kitchen paper.

Serve hot with herbed yoghurt sauce and lemon wedges.

For the sauce: mix together the yoghurt, mayo and herbs and serve in small bowls on each plate.

Pair with Spier Chenin Blanc De-Alcoholised Wine

ABOUT THE WINE:
This semi-sweet, unwooded non-alcoholic wine has aromas of peach, litchi, orange, elderflower and hints of guava. The mouthwatering palate has fresh crisp, tropical fruit flavours that fill the mouth with a lemony saline swirl on the finish.
Curried Beer Batter Hake with Herbed Yogurt Sauce paired with SPIER CHENIN BLANC