This vodka tonic battered hake is a great alternative to using beer!
It is not often that I lose my sense of humour and it takes me a long time to get angry. But like a typical red head when I lose it, I really lose it. I think it is important in life to respect other people and to take them into consideration. When I am constantly not taken into consideration by the same person, I will let it slide until ENOUGH is ENOUGH. Has this happened to you? Yesterday, the last straw was placed on the proverbial camel’s back. I had a lot of things on my list to do – shopping, banking, meeting a friend for a birthday milkshake amongst going to gym, working, fetching the post and baking. All of this in a normal day is time consuming enough – but waiting around to meet someone who cancels 15 minutes after I expect them is more than rude. It is inconsiderate. Today I waited 35 minutes (“why” I hear you all asking yourselves) to meet someone to give them their gift. The plan was to meet at a specific time but not a specific place. I decided after 35 minutes to call and tell my friend that I would wait in the coffee shop closest to where I was, only to be told – sorry, I am not going to make it for another 20 minutes. That person knew already at the time we should have met that she was going to be late. So why not send me a text message saying so? Why do she think it is OK for me to sit around and wait for her? This is the same person who would not wait 2 minutes for me when I was running late – go figure. Clearly her time is more important in her mind to my own. So, with my anger levels way up, I have come to realize that this friend is not worth having in my life. My life is short, and time is precious and I cannot spend it sitting around, waiting for them to be in it.
With my time wasted so, supper was a simple fish dish. We do not usually deep fry anything, but for this batter I would do so over and over again. I first experienced it at the Good Food and Wine Show when we cooked this James Martin recipe – it is brilliant and I am sure you could swap out the vodka and tonic which I will do next time I make this. The batter seems to be very thick but do not ‘water’ it down, it works just as it is.
- 1 tablespoon fresh yeast
- pinch of sugar
- 175mls tonic water
- 25mls vodka
- 1 teaspoon balsamic vinegar
- 200g plain flour
- pinch of salt
- 4 portions of hake
- Well seasoned flour for dusting
- oil for frying
- in a bowl add the yeast, sugar, tonic water, vodka and vinegar
- in another bowl add the flour and salt
- slowly whisk the flour into the liquid ingredients
- leave the mixture to ferment – it is ready to use when the mixture starts to bubble
- heat your oil to 190° Celsius
- pat dry the hake fillets
- dust with the flour and then coat with the batter
- cook for 4 minutes – or until golden and crisp
- carefully remove with a slotted spoon and drain on kitchen paper