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HYPEBEAST Eats… Fried Hake Fish Sandwich by David Malbequi of Prima

Seafood is a dividing topic amongst mealtime friends, a delicate subject that pungently permeates discussion and brings true preferences to light. Despite all this, it’s hard to deny a good beer-battered fish on a summer day, especially when accompanied by a crisp brew. To satisfy this craving, we talked to David Malbequi, master chef behind New York City’s Prima. The pages of Prima’s menu are detailed with a myriad of tender, flavorful textures from underneath the surface, with a special gem being the Fried Hake Fish Sandwich. Malbequi gave us a crash course in how to prepare the ultimate sea-faring plate from sauce to finish, which is sure to become its own staple for the new season. Enjoy the latest edition of HYPEBEAST Eats.


58 E. First St.
New York, NY 10003
United States

  1. 01 1 Red Onion
  2. 02 1 Large Tomato on the vine
  3. 03 1 Head of Boston Lettuce
  4. 04 4 Big Marty’s Buns
Ingredients (Beer Batter)
  1. 01 1 1/2 cup of Flour
  2. 02 2 tbsp of Cornstarch
  3. 03 1/2 tbsp of Sea Salt
  4. 04 1 12 oz bottle of Samuel Adams
    “Boston Lager” Beer
Ingredients (Fish)
  1. 01 19 oz fillet (cleaned)
  2. 02 Portion size cuts: 4 1/2 oz portion
Ingredients (Sauce)
  1. 01 2 tbsp of Sriracha Sauce
  2. 02 4 tbsp of Hellmann’s Mayonnaise
  3. 03 1 1/2 tbsp of Yuzu Juice “Unsalted”
Step 1 / Ingredients laid all out
Here we go
Step 2
Pour Beer Batter ingredients into a large bowl.
Step 3
Beging mixing the flour, cornstarch, sea salt combo with a bottle of Samuel Adams “Boston Lager” beer
Step 4
Sriracha chili sauce, mayonnaise and Yuzu Juice “Unsalted”
Step 5
Mix it all together until you reach the desired level of consistency.
Step 6
Prepping the veggies and bun.
Step 7
Almost there. Cut the red onion into 1/4 In. slices, do the same with the tomato. Clean the lettuce then grab 8 nice and crunchy leaves. Slice the Marty’s Bun in half, place them onto a dish so they can be used under the broiler when you toast them.
Step 8
Slightly toast the buns in anticipation for the fish.
Step 9
Add salt, pepper & Old Bay seasoning to both sides of your fish and put them in one by one into the batter.
Step 10
Make sure your fryer is at 375oF, let them cook for 4-­5mins in the fryer.
Step 11
Add the Sriracha Mayo to both sides of the bun, add your two pieces of fried hake.
Step 12
Now add red onion, tomato & lettuce.
Step 13
Step 14
Making the French Fries:
Use 8 GPOD aka Idaho potatoes, wash them under water. By hand or with a potato cutter, cut them into 1/2 inch portions then place in cold water. Turn the deep fryer on 250 oF, blanch the Fries for 5 minutes and put them in the refrigerator. For the pick up, put the fryer on 375 oF and cook them until golden brown, season with sea salt and Old Bay seasoning.
Step 15
Serve your sandwich with the Old Bay French fries with the remainder of the Yuzu infused Sriracha Mayo for your dipping sauce.  Enjoy!

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