Make your friends and family feel at home with this Windhoek Lager battered onions rings and *SASSI green hake recipe.
- The batter
- 250ml of Windhoek Lager
- 100g plain flour
- 100g cornflour
- 2 teaspoons baking powder
- pinch of turmeric and fine salt
- 1 teaspoon Dijon mustard
- 2 heaped tablespoons of tangy mayonnaise
- 1 heaped tablespoon of full fat ‘Greek’ yoghurt
- 1 tablespoon of Windhoek Lager
- 20ml of extra virgin olive oil
- 1 small spring onion, finely chopped
- ½ teaspoon of sumac
- salt and pepper to taste
- Hake and onion rings
- 4 large white onions, sliced into large thick rings
- 3 medium to large hake fillets, cut them into long strips
- 1 tablespoon of Windhoek Lager
- 1 litre sunflower oil for frying
- For the batter: in a mixing bowl, sift your flour, cornflour, baking powder, turmeric and salt together, and then pour in 250ml of Windhoek Lager. Whisk carefully to create a batter without knocking too much of the air out.
- For the mayonnaise: mix all the ingredients together and season to taste. Cover and place in the fridge.
- Boil some water in a medium sized pot and add the onion rings for a minute or two (depending on thickness) this will help them cook through when you fry them. Set them aside to dry evenly on a kitchen towel.
- Place your fish pieces in a rectangular flat bowl and cover with remaining Windhoek Lager so that the fish can soak in the beer flavour.
- Put your oil in a large pot and heat over high heat.
- Keep a wooden board with several paper towels at the ready for the deep-fried hake and onion rings to dry. Test the oil with a small droplet of batter – if it starts bubbling immediately but doesn’t turn brown in the first 10 seconds, it should be just warm enough. If it gets brown within 10 seconds then lower your heat just a little.
- Make sure your onion rings are dry, carefully place them one by one into the batter and then dunk them into the oil one by one, to make sure they don’t stick together. Use a heat-resistant spatula to make sure they brown evenly, then take them out of the oil and spread them evenly on paper towels. The frying shouldn’t take more than 2 minutes.
- After all the onion rings are done, scoop out any deep fried debris from the oil and make sure it’s back up to temperature. You can throw out the oil and heat up new sunflower oil, but it is not necessary.
- Dry the fish pieces with a kitchen towel - make sure they are dry! Then salt them lightly on each side. Dip them in the batter, and place them in the hot oil one by one, making sure that the underside is sufficiently browned before turning it over. It should take about 3 minutes a side depending on how thick or how small you cut the pieces. Don’t fry too many pieces at once – they should ideally not touch. Rather do them in batches. Finally, leave the pieces on a paper towel to dry off any excess oil.
- To serve: Fold a page of newspaper into a cone, closing the end and stapling or using string to close it off with a knot. Place a layer of onion rings at the bottom, place your hake fillet above these and then fill up the rest of the space with some more onion rings. Dust with salt and pepper to taste, and add a blob of mayo in the middle. Get greasy and eat with your hands. Don’t forget to wash it down with a cold Windhoek beer!
*Green listed fish is the most sustainable choice from the healthiest and most well-managed population. This group of fish can handle current fishing pressure, or is farmed in a manner that does not harm the environment. Only eat green listed seafood, in order to responsibly look after our resources, and the ocean’s ecosystem.