Name: Malt-vinegar-battered fish
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 servings
Cuisine: Main Meals
Ingredients: self-raising flour, plus extra to coat 490g,malt vinegar 1 1⁄2 cups,beer or soda water 3cups,Salt, to taste ,sunflower oil 8cups,skin-on hake fillets 6 x 200 g,Lime wedges, for serving ,Tartare sauce, for serving ,Red spring onion, chopped, for serving ,Sherry vinegar, for serving ,Cucumber-and-fennel dressing, to serve

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Serves 4

Difficulty Easy

Prep Time 15 minutes plus 1 hour marinating time

Cooking Time 25 – 30 minutes

Ingredients

2 t curry powder
1 T tomato paste
1 cup beer
2 T white wine vinegar
2 T treacle sugar
1 t salt
1 onion, diced
1 clove garlic, chopped
¼ cup olive oil
500 - 600 g thick boerewors

Method

Fry curry powder in a dry pan for 1 minute. Add tomato paste and stir. Deglaze the pan by adding beer (preferably Black Label, the beer of Champions) and white wine vinegar.

Bring to a boil then add treacle sugar, salt, diced onion and chopped garlic. Boil for about 2 minutes. Remove from heat and add olive oil. Let the marinade cool down slightly.

Place a pack of thick boerewors into a sealable plastic bag or container. Cover with the beer marinade and refrigerate for 1 hour.

Braai boerewors over hot coals (or on the gas if you're in a hurry) and baste regularly with marinade or cook in the marinade in a preheated oven of 200°C.

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Ingredients

Method