Fried Hake In Beer Batter And Beetroot Skordalia

Recipe Level Medium difficulty
Recipe Time 30-60 minutes
Recipe Persons Serves 4


1 pack Pescanova hake fillet roll
400g pre-boiled beetroots
2 boiled potatoes
3 garlic cloves
3 tbsp vinegar
olive oil
3 tbsp parsley
165ml beer
150ml water
160g all-purpose flour
180g corn flour
1 ½ tsp baking powder
zest of 1 lime
sunflower oil, for frying
2 tbsp parsley, finely chopped
  1. For the batter In a mixing bowl, we combine the beer, water, flour, baking powder, lime zest, sugar, salt and pepper until smooth. We put the batter in the fridge to rest and, in the meanwhile, we prepare the beetroot skordalia.
  2. For the beetroot skordalia In a mixer, we blend the beetroots and potatoes along with the garlic, vinegar and olive oil and combine until smooth. We season to taste and add the finely chopped parsley.
  3. For the hake We cut the hake as preferred. We dust the fish with flour, salt and pepper. In a deep pan, we pour olive oil and, at the same time, we coat the hake fillet rolls with the batter. Then, we fry until golden brown and serve.


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