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

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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.

Prima

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

Ingredients

01 1 Red Onion
02 1 Large Tomato on the vine
03 1 Head of Boston Lettuce
04 4 Big Marty’s Buns

Ingredients (Beer Batter)

01 1 1/2 cup of Flour
02 2 tbsp of Cornstarch
03 1/2 tbsp of Sea Salt
04 1 12 oz bottle of Samuel Adams
“Boston Lager” Beer

Ingredients (Fish)

01 19 oz fillet (cleaned)
02 Portion size cuts: 4 1/2 oz portion

Ingredients (Sauce)

01 2 tbsp of Sriracha Sauce
02 4 tbsp of Hellmann’s Mayonnaise
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

Brrrrrrr.

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.