Hake Tempura With Chilli Lemon Sauce
2.4kg Hake fillets
100ml malt vinegar
10g fish spice
FOR THE CHILLI LEMON SAUCE:
50ml lemon juice, or to taste
40g lemon zest, or to taste
100ml Nola Original
10ml garlic chilli paste
10g black pepper
50ml olive oil
Combine all the ingredients for the Chilli Lemon Sauce and whisk
until combined. Set aside to serve.
Season the hake with the fish spice.
Make a batter with the flour, corn flour, vinegar, salt and cold
Dip the hake into the batter and deep-fry until crisp and cooked
Serve with green salad and the Chilli Lemon Sauce on the side.