TO DRINK: Klein Constantia Rosé 2007, light, gentle and very amiable.
Beer-battered hake with skorthalia (garlic potato dip)
- 1 loaf white bread, crust removed
- 6 garlic cloves
- 100g almonds
- 3 potatoes, cooked
- 125ml (½ cup) lemon juice
- 300ml extra virgin olive oil
- salt and freshly ground black pepper, to taste
- 120g (1 cup) cake flour
- 60g (½ cup) self-raising flour
- 250ml (1 cup) beer
- 700g hake, cubed
- oil, for deep-frying
- lemon wedges, to serve
To make the skorthalia, soak the bread in water for about 1 minute, then squeeze out the excess liquid. Keep the bread and discard the liquid.
Pound the garlic and almonds in a large pestle and mortar until smooth. Add the potatoes and half the soaked bread and continue to pound until well combined. Slowly add the lemon juice, oil and remaining bread, pounding continuously until you have a smooth paste. Season well and refrigerate until needed.
For the fish, put the flour in a mixing bowl, pour in the beer and stir gently to form a thin batter.
Carefully dip the hake in the batter and deep-fry in hot oil until golden. Remove with a slotted spoon and serve hot with the lemon wedges.