Cape Hake Fish N' Chips Plate

Satisfy cravings with our Scratch-Made Hake n’ Chips, a true classic elevated with a gourmet touch. Our perfectly golden, crispy beer batter—crafted with real beer, garlic powder, paprika, and a pinch of cornstarch for extra crunch—coats tender, flaky hake portions. Served alongside crispy sweet potato fries, traditional tartar sauce and a charred lemon wheel for a zesty garnish. Easy to prepare and irresistibly delicious, this elevated take on fish n’ chips is a must-have for operators looking to serve a timeless crowd-pleaser with premium appeal.

Serves: 4

Prep time: 10 minutes

Cook time: 5-7 minutes

Ingredients

Preparation

Beer Battered Hake

8 ea Signature Cape Hake Loin, 4oz
12 oz Beer
1 ea Egg, beaten
8 oz All Purpose Flour (2 oz reserved for dredging)
2 tbsp Corn Starch
1 tbsp Garlic Powder
1 tbsp Paprika
2 tsp Kosher Salt

For the Plate:

1 lb Frozen Sweet Potato Fries
2 ea Lemon, halved and charred on a grill
8 oz Traditional Tartar Sauce

Thaw fillets overnight, under refrigeration & preferably in a perforated drip pan wrapped in plastic. Pat fillets dry with a clean towel or paper towel.
In a small bowl mix together the flour, cornstarch, garlic powder, paprika and kosher salt. Slowly add the beer and egg to the bowl and whisk until smooth. Allow the batter to rest for at least ten minutes before using.
Carefully dip the hake loins into the reserved dredging flour making sure to coat completely. Shake off excess flour and dip the loins into the beer batter. Allow excess batter to drip off before carefully floating the hake loins into a preheated deep fryer at 350-375℉
Cook the Hake to an internal temperature of 158℉, approximately 5-7 minutes, remove from the oil and rest on a metal take to preserve crispiness. Repeat with all hake loins.
To Plate: Prepare the frozen sweet potato fries according to package instructions. Divide the fully cooked fries between four large plates. Add a 2 ounce ramekin of tartar sauce to each plate. Place two fully cooked portions of hake onto each plate and garnish with a charred lemon wheel for squeezing.