4 hake fillets, cut into pieces
500ml soda water or beer
8 slices of Albany Best of Both White Bread, toasted and cut into thin fingers
Oil for drizzling and frying
Salt and pepper to season bread
125ml tartare sauce (mayonnaise mixed with lemon juice, grated carrot, herbs and gherkins)
For the “tjips”:
Lay the bread fingers onto a baking tray lined with greaseproof.
Drizzle with oil and season with salt and pepper
Bake in 180C oven until bread is crisped and golden
For the fish:
Mix the flour and seasoning together
Dip the fish pieces in the seasoned flour and then into a bowl of soda water or beer
Repeat the process again so you’ve now double dipped the fish
Place into a fryer or pot of hot oil and fry until the batter is deep golden colour.
Remove from the oil and place on paper towel to drain excess oil
Serve with Tjips and tartar sauce!