Weekend Inspiration for Beer-Battered Hake

Ingredients:

1 kg hake fillets
450 g Il Molino flour
0.4 l beer
juice of half a lemon
2 eggs
1 teaspoon dried dill
olive oil
salt and pepper

Clean the hake fillets and pat them dry with a paper towel. Season with salt, drizzle with lemon juice, and sprinkle with dried dill. Set aside 300 g of flour for the batter and place the rest in a deep plate. Mix the 300 g of flour, eggs, beer, and a pinch of salt, then whisk until you obtain a thick batter.

Coat each piece of fish first in the flour, then dip it into the beer batter. Fry the fish in heated oil for approximately 10 minutes. Put the fish into a plate lined with kitchen paper to absorb any excess oil. Serve with potato salad and tartar sauce.

Enjoy!