(4-6 portions, 30 minutes)


  • 200 g cabbage, finely chopped
  • 2 apples, cored and roughly chopped
  • 70 g raisins
  • 100 g walnuts, finely chopped
  • 300 ml good-quality mayonnaise
  • 100 ml Bulgarian yoghurt

Fish and batter

  • 250 ml cake flour
  • 250 ml beer
  • 1 egg white
  • 6 fresh or frozen hake fillets
  • salt and freshly ground black pepper
  • oil for frying
  • lemon wedges for serving

For the coleslaw: Mix cabbage, apples, raisins and nuts with yoghurt and mayonnaise. For the fish and batter: Mix flour, egg white and beer in a bowl until a smooth batter is formed. Season fish with salt and black pepper. In a medium-size pan, heat enough oil to cover the fish entirely. Dip each fillet in the batter and fry in warm oil until golden brown and cooked - about 5 minutes per side. Serve warm with coleslaw and lemon wedges.