How to Make Crispy Beer-Battered Hake Fish and Chips

TL;DR Quick Answers

What Is Hake Fish?

Hake is a lean, mild-flavored whitefish in the cod family (order Gadiformes) with 13 recognized species worldwide. In our experience sourcing and preparing hake across multiple kitchen settings, it's one of the most versatile and undervalued professional whitefish available.

Key facts at a glance:

• Flavor: Mild, slightly sweet, neutral enough to carry any seasoning

• Texture: Firm when raw, flakes cleanly when cooked

• Oil content: Low — crisps faster under batter than cod

• Protein: Approximately 18 g per 100 g serving

• Calories: 78–90 per 100 g (one of the leanest whitefish options)

• Mercury: 0.079 ppm mean — FDA "Best Choices" tier, safe for 2–3 servings per week

• U.S. supply: 470 million pounds of Pacific hake landed in 2023, highest-volume commercial fish on the Pacific Coast

• Common market names: Hake, whiting, merluza, merlu, colin (varies by region)

• Best for: Fish and chips, pan-frying, baking, soups, institutional food service

• Shelf life: 5–7 days from harvest when iced at 32–34°F

We recommend hake for any kitchen looking for a cost-effective, low-mercury whitefish with reliable supply and strong batter performance.

Top Takeaways

1. Hake outperforms cod for fish and chips. Lower oil content. Faster batter set. Crispier through service. Costs 20–30% less at market.
   
   

2. Three variables matter most. Dry fish (pat twice). Cold batter (refrigerate between batches). Hot oil (360°F — use a probe thermometer).
   
   

3. One of the safest whitefish you can serve. Mean mercury: 0.079 ppm. FDA "Best Choices" tier. Approved for 2–3 servings per week, all populations.
   
   

4. Supply is reliable. 470 million pounds landed in the U.S. in 2023. Highest-volume commercial fish on the Pacific Coast. Pricing holds steadier than cod or haddock.
   
   

5. Use a wire rack, not paper towels. Paper towels trap steam against the bottom of the fish. One of the most common mistakes we see — and the easiest to fix. 

Why Hake Works for Fish and Chips

Hake sits in a sweet spot that most traditional fish-and-chip species don't hit. The flesh is lean with low oil content, which means moisture escapes quickly during frying and the batter crisps rather than steams. The texture is firm enough to hold together in hot oil but flakes cleanly on the plate. Flavor is mild and slightly sweet—neutral enough to pair with malt vinegar, tartar sauce, or curry sauce without competing.

From a cost standpoint, hake typically runs 20–30% less than cod or haddock at market, depending on your region and season. For high-volume operations, that margin adds up fast without sacrificing quality on the plate.

Selecting and Preparing Your Hake

Start with skin-off fillets, approximately 170–200 g (6–7 oz) per portion. Look for firm, translucent flesh with no browning or strong odor. Fresh hake has a short shelf life—5 to 7 days from harvest when properly iced at 32–34°F—so source carefully and check delivery dates.

Prep steps:

1. Pat fillets completely dry with paper towels. Surface moisture is the single biggest cause of soggy batter.

2. Check for pin bones along the center line and remove with fish tweezers.

3. Cut fillets to even thickness—approximately 2 cm (¾ inch)—so they cook at the same rate.

4. Season lightly with fine salt and white pepper. Rest 5 minutes, then pat dry again. The salt draws out additional surface moisture.

5. Dust each fillet in a thin, even coat of rice flour or cornstarch just before battering. This creates a dry base layer that the batter grips.

Mixing a Beer Batter That Stays Crispy

The key to a batter that holds its crunch through plating and service is cold temperature, minimal gluten development, and the right carbonation.

Batter ratio (serves 4–6 portions):

• 200 g (1½ cups) all-purpose flour

• 30 g (¼ cup) cornstarch

• 5 g (1 tsp) baking powder

• 3 g (½ tsp) fine salt

• 330 ml (one 12 oz bottle) cold lager-style beer

Whisk the dry ingredients together first. Add the beer in one pour and whisk until just combined—10 to 15 seconds. Small lumps are fine. Overworking the batter develops gluten, which makes the coating chewy instead of crisp. Rest the batter in the refrigerator for 15 minutes before use. The colder the batter when it hits the oil, the greater the temperature contrast, and the crispier the result.

We've tested this ratio with ales, stouts, and lagers. Lager produces the lightest, crispiest result. Darker beers add flavor but produce a denser coat—use them intentionally, not by default.

Frying Technique

Use a neutral oil with a high smoke point: vegetable, canola, or peanut. Fill your fryer or heavy pot to no more than two-thirds capacity.

Process:

1. Heat oil to 360°F (182°C). Use a probe thermometer—don't estimate.

2. Hold each floured fillet by one end, dip into the batter, and let the excess drip off for 2–3 seconds.

3. Lower the fillet away from you into the oil gently. Don't drop it.

4. Fry 2–3 pieces at a time maximum. Overcrowding drops the oil temperature and produces greasy, pale results.

5. Fry for 5–7 minutes, turning once halfway through, until the batter is deep golden and the internal temperature of the fish reaches 145°F (63°C).

6. Transfer to a wire rack—never paper towels, which trap steam on the bottom and soften the crust.

7. Season with fine salt immediately while the surface is still hot.

Allow the oil to recover to 360°F between batches. If you're running a full service, stagger your drops to maintain consistent temperature.

Getting the Chips Right

The fish only works if the chips hold up next to it. We use a two-stage frying method that produces a crisp exterior with a fluffy interior every time.

1. Cut peeled russet potatoes into 1 cm (⅜ inch) sticks. Rinse in cold water until the water runs clear to remove excess surface starch.

2. Blanch in 300°F (149°C) oil for 5–6 minutes until cooked through but still pale. No color at this stage.

3. Remove and drain on a wire rack. Cool completely—at least 20 minutes at room temperature, or refrigerate for later service.

4. Fry a second time at 375°F (190°C) for 2–3 minutes until golden and crisp.

5. Season with fine salt immediately after draining.

Blanching can be done hours ahead. For busy service, have your blanched chips prepped and ready to flash-fry to order.

Plating and Service Notes

Serve the fish on top of or beside the chips—never underneath, where steam softens the batter. Accompany with malt vinegar, tartar sauce, and a lemon wedge. Mushy peas and curry sauce are solid additions if your menu supports them.

For takeaway or delivery, use vented containers. Sealed packaging traps steam and undoes all your frying work within minutes.

If you're holding fish during service, a wire rack in a low oven at 200°F (93°C) buys you 5–8 minutes. Beyond that, quality drops noticeably. Batter-fry to order whenever volume allows.

Common Mistakes to Avoid

Wet fish going into the batter. Every drop of surface moisture creates a barrier between the batter and the fillet. Dry your fish twice—before and after seasoning.

Warm batter. Room-temperature batter doesn't create the thermal shock needed for a crisp set. Keep it refrigerated between batches.

Overcrowding the fryer. Three pieces at a time is the maximum for most home and small commercial setups. Oil temperature recovery matters more than speed.

Cutting chips too thick. Thick-cut chips have their place, but they don't cook through properly in a two-stage fry at these timings. Keep them at 1 cm for this method.

Using paper towels instead of a wire rack. Paper towels absorb oil but trap steam against the bottom of the fish. A wire rack lets air circulate on all sides. 

7 Hake Fish Resources We Reference Most

We built this list based on what we actually use when writing hake profiles, verifying sourcing data, and answering questions from chefs. If you work with hake or plan to, these cover the ground from species ID to mercury classification.

If we're missing a resource you rely on, share it in the comments. Regional and specialty sources are always welcome.

1. NOAA Fisheries — Stock Status, Harvest Data, and Per-Serving Nutrition

Our first stop for white hake data. Current stock assessment, fishery management details, seasonal migration patterns, and nutrition per serving. Use this when you need numbers you can cite on a menu or in a culinary profile.

Source: NOAA Fisheries — White Hake

2. Seafood Watch — Sustainability Ratings by Hake Species and Catch Method

Rates hake species individually by origin, gear type, and environmental impact. If your operation follows responsible sourcing standards or your menu includes sustainability information, this is the reference to verify against before you commit to a supplier.

Source: Seafood Watch — Hake Recommendations

3. Marine Stewardship Council — Species Differences, Naming Conventions, and Global Sourcing

Covers all 12 recognized hake species in one place. Useful for understanding how European, Pacific, and Southern hake differ in flavor, texture, and availability. Also clarifies regional naming — hake is sold as merlu, colin, merluza, ling, and whiting depending on where you source it.

Source: MSC — Foodie's Guide to Hake

4. U.S. FDA and EPA — Mercury Classification and Safe Serving Frequency

Hake falls in the "Best Choices" category: lowest mercury, safe for 2–3 servings per week. Reference this for menu nutrition callouts, customer inquiries, or staff training on allergen and safety questions. The data is straightforward and comes directly from federal monitoring.

Source: EPA/FDA — Advice About Eating Fish and Shellfish

5. WebMD — Nutrition Summary, Health Benefits, and Mercury Data

A quicker read than the government databases when you need hake nutrition per 100 g: approximately 18 g protein, low saturated fat, and roughly 0.079 ppm mercury. Covers omega-3 content, vitamin B12, and selenium. Practical for cross-referencing when building menu descriptions or answering health-related sourcing questions.

Source: WebMD — Hake: Benefits, Risks, and Nutritional Properties

6. University of Maine Sea Grant — East Coast Species ID and Seasonal Availability

Distinguishes red, white, and silver hake (whiting) with clear identification markers and regional harvest notes. If you source from New England suppliers, this helps you confirm exactly which species you're receiving. Regional variations between hake types affect texture, shelf life, and yield — knowing the difference matters.

Source: Maine Sea Grant — Seafood Guide: Hake

7. Wikipedia — Full Species Taxonomy, Global Distribution, and Catch History

All 13 Merlucciidae species with geographic range, commercial fishingc volumes, and the history of stock depletion in fisheries like Argentina and the Mediterranean. We use this as a starting point when researching an unfamiliar hake variety or verifying a supplier's species claim. Not a primary source, but a reliable overview that links to deeper references.

Source: Wikipedia — Hake

Supporting Statistics

When we recommend a species, we back it up with federal data. These are the three numbers we check first when evaluating whether a fish belongs on a professional menu.

1. U.S. Commercial Landings: 470 Million Pounds (2023)

In our experience, building a menu around a species with inconsistent supply is one of the fastest ways to lose money. Hake doesn't have that problem.

• 470 million pounds of Pacific whiting (hake) landed in 2023, valued at $42 million

• Highest-volume commercial fish stock on the Pacific Coast

• Not subject to overfishing per the 2024 stock assessment

• We've found hake pricing holds steadier week to week than cod or haddock — that harvest volume is a big reason why

Source: NOAA Fisheries — Pacific Whiting

2. Mercury Concentration: 0.079 ppm Mean

We get asked about mercury more than almost any other health question — especially from chefs serving children, hospital patients, or pregnant women. The answer for hake is straightforward.

• 0.079 ppm mean mercury concentration (FDA monitoring data)

• Roughly one-third the level of halibut

• Less than one-tenth of swordfish

• In practice, this makes hake one of our first recommendations for kitchens that need a low-mercury whitefish at volume

Source: U.S. FDA — Mercury Levels in Commercial Fish and Shellfish (1990–2012)

3. FDA/EPA Safety Tier: "Best Choices"

We reference this classification regularly when helping chefs write menu descriptions or train front-of-house staff on guest inquiries. It's the simplest, most authoritative answer you can give at the table.

• Hake is classified in the "Best Choices" tier — the highest safety rating

• Approved for 2–3 servings (8–12 oz) per week across all populations

• Includes pregnant women and young children

• Shares the tier with salmon, shrimp, cod, and pollock

Source: U.S. EPA — EPA-FDA Advice About Eating Fish and Shellfish

Final Thoughts

Hake is one of the most underused whitefish in professional kitchens — and one of the best suited for fish and chips. Here's why we keep recommending it.

Why hake earns its place on your menu:

• Batter performance. Low oil content means the coating sets faster and stays crispier through service than cod or haddock.

• Cost. Typically runs 20–30% less than cod at market, with more stable week-to-week pricing backed by a 470-million-pound annual U.S. harvest.

• Safety. FDA "Best Choices" classification at 0.079 ppm mercury — serve it at volume without qualification.

• Versatility. Mild, clean flavor that works with any seasoning profile, from classic malt vinegar to curry sauce.

What matters most in execution:

1. Dry the fish twice — before and after seasoning. Surface moisture is the number one cause of soggy batter.

2. Keep the batter cold. Refrigerate between batches.

3. Fry at 360°F. Use a probe thermometer — don't estimate.

4. Never overcrowd the fryer. Three pieces at a time maximum.

5. Rest on a wire rack, not paper towels.

Every technique and temperature in this guide comes from professional kitchen use. If your experience with hake differs — different species, different sourcing region, different results — we want to hear about it. Share what's working in your kitchen in the comments.

That's how this resource gets better.

FAQ on "Hake Fish"

Q: What exactly is hake fish?

A: Hake is a whitefish in the order Gadiformes—the same family as cod and haddock. There are at least 13 commercially fished species worldwide across Atlantic and Pacific waters.

The three most common market species in the U.S.:

• Pacific Hake (Merluccius productus) — Often labeled "Pacific Whiting." Softer texture. Works best processed or battered.

• Silver Hake (Merluccius bilinearis) — Northwest Atlantic. Slightly firmer. Better for fresh preparations.

• Southern Hake (M. australis) — Chile and New Zealand. Firmest of the group. Closest cod substitute for structure.

All species share a mild, slightly sweet flavor with cream-to-pink flesh. However, we learned the hard way that knowing which species you're actually buying changes how you should handle and cook it—a batch of mislabeled fillets fell apart on our sauté station before we started verifying species at receiving.

Q: What does hake taste like compared to cod?

A: Hake is milder, slightly sweeter, and more delicate than cod. They occupy different lanes.

Hake strengths:

• Absorbs marinades and aromatics more readily

• Delivers subtlety and tenderness cod can't match

• Best suited to poaching, steaming, light frying, and braising

Cod strengths:

• Holds shape through heavy battering and high-heat grilling

• Tolerates aggressive seasoning without breaking down

• More reliable for high-volume plating under service pressure

The key difference is durability. Hake doesn't tolerate overcooking and will break apart mid-flip if pan technique isn't precise. We've watched experienced line cooks struggle with it on a busy Friday service. Choose cod when you need resilience. Choose hake when you're building a dish around clean flavor and tenderness.

Q: Is hake fish safe to eat?

A: Yes. Hake is one of the lower-risk whitefish options available.

Key safety and nutrition data:

• Mercury: 0.079 ppm mean concentration (FDA monitoring data) — well below threshold for concern

• FDA/EPA rating: "Best Choices" category — 2 to 3 servings per week recommended for most adults

• Calories: Approximately 90 per 100-gram portion

• Selenium: Nearly 50% of daily recommended value per serving

• Omega-3s: Meaningful cardiovascular support

We've had chefs ask whether the low price point signals lower quality or safety concerns. It doesn't. Hake is affordable because U.S. demand hasn't caught up to European demand—particularly Spain, where it commands premium pricing. The economics work in your favor.

As always, pregnant women and young children should consult a physician on specific consumption guidelines.

Q: Why does hake sometimes have a mushy texture?

A: It's a handling problem, not a species problem. Hake's mushy reputation traces back to one cause: delayed processing.

What happens:

1. A myxosporean parasite (harmless to humans) is present in the flesh

2. When processing is delayed, the parasite triggers an enzymatic breakdown

3. The flesh softens and turns mushy after cooking

What modern processors do differently:

• Butcher and freeze within 30 hours of harvest

• This largely eliminates the texture issue, especially for Pacific Hake

What to look for when sourcing:

• White flesh with no browning, dryness, or grayness

• Clean ocean smell — no ammonia or off-odors

• Recent landing dates confirmed by your supplier

• Avoid freeze-thaw cycles for East Coast varieties (red and white hake are especially prone to becoming spongy)

We've seen the difference firsthand. A fillet processed within hours of harvest cooks up clean, flaky, and holds its shape. The same species left on deck too long turns to paste in the pan. Fresh-and-local is the move when it's available.

Q: Is hake a sustainable fish to buy?

A: It depends on species and sourcing region. No blanket statement applies here—we've learned that the hard way.

U.S.-managed stocks (generally strong):

• Pacific Hake — Healthy stock levels. Harvested under strict federal regulations.

• Gulf of Maine red hake — Not overfished. Overfishing not occurring.

• Gulf of Maine silver hake — Not overfished. Overfishing not occurring.

• Gulf of Maine white hake — Actively rebuilding. Overfishing not occurring.

Global stocks (mixed to concerning):

• Argentine hake — Stocks declined sharply from decades of overfishing. Approximately 80% of adult population depleted.

• European hake — Mediterranean and Black Sea populations well below historical levels.

Our sourcing practice:

1. Verify current ratings through the Marine Stewardship Council (MSC) or Monterey Bay Aquarium's Seafood Watch

2. Check species-specific and region-specific assessments — not just "hake" broadly

3. Re-verify each season — ratings shift as new stock assessments come in

If your sourcing region checks out, hake is one of the more responsible whitefish options you can run. We encourage the community to share regional sourcing experiences that help other chefs make informed decisions.

Start With the Fish — We'll Help With the Rest

Now that you have the full process for crispy beer-battered hake fish and chips, explore our [hake culinary profile] for yield percentages, seasonal availability, and sourcing data. If your results differ or you've found a technique that works better on your line, share it in the comments — that's how this resource gets better.