BEER BATTERED HOKI FILLETS
Running out of ideas on what to cook for dinner? Take a bite into Chef Hatton's famous Fish Friday Beer Battered Hoki Fillets.
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Fish Friday Beer Battered Hoki Fillets
800g Skinned and trimmed Hoki fillet sliced into 50g strips
350g Plain flour
125g Pure corn flour (gf)
50g Lemon pepper seasoning
½ bch Fresh chives, chopped
500ml Chilled James Squires 50 Lashes (or similar flavour beer)
Oil for deep frying
- Whisk 250g of plain flour, corn flour and lemon pepper seasoning.
- Make a well in the centre and add chives
- Add 400ml of the cold beer and mix with a whisk till thick consistency.
- Slowly add more of the beer until you get the consistency that slowly drops off your finger, refrigerate 30 mins. It’s ok to leave a few small lumps of flour. If there is any beer left over…Gulp!!
- With the remaining flour, toss the fish strips and shake off the excess. Dip these into the batter, making sure the fish is completely covered.
- Heat oil to 175c, take a piece of fish that is completely covered in batter in your fingertips & slowly wipe the excess batter on the side of the bowl before gently placing the fish in the oil away from you if there’s any splash, it doesn’t get you! Depending on the size of your fryer only add 3-4 pieces at a time.
- If the fish sticks together you’ve added too many, gently move the fish around with tongs to separate. Cook for 5min. A good indication is that the fish will be golden brown & float when cooked but I would take a piece out & drain it on paper towel then break it open to see.
- Repeat process with the rest of the fish. Leftover batter? Why not cut up some vegetables like onion rings, capsicum, asparagus or mushrooms to use it all up!
- Serve any way you like.