Ingredients for batter
1 and1/4 cups of cake flour
1 tsp of salt
1 tbsp of mustard powder
1/2 tsp turmeric
2 tsp of corn flour
1 cup of water
Place all dry ingredients in a bowl and using a whisk, slowly mix in the water until you see no lumps. Allow to rest for 10 minutes.
Using thick hake fillets, first dip the fillet in dry flour and then dunk into the batter, using the rim of the bowl gently to scrape off excess batter.
Fry in a large deep pan on medium to high heat, filled halfway with oil. Too little oil and your batter will burn with black or dark brown spots.
Fry for 3-4 minutes on each side or until light golden brown.
Remove the fish with a slotted spoon and place on paper towel to draw out any excess oil.
Sprinkle with salt and serve with roasted or fried potato wedges, onion and vinegar pickle and a slice of lemon.