This recipe will guide you through the process of making crispy fried hake. The hake fillets are coated in a seasoned flour mixture and then fried to perfection. The result is a deliciously crispy exterior with tender and flavorful fish on the inside. It’s a simple yet satisfying dish that can be enjoyed as a main course or as part of a seafood feast.
Fried Hake Recipe
In this recipe, hake fillets are coated in a mixture of flour, salt, black pepper, and paprika. The seasoned fillets are then dipped in beaten eggs and coated again in the flour mixture. They are fried until golden brown and crispy. The cooking time may vary depending on the thickness of the fillets. Serve the fried hake with lemon wedges for a fresh and tangy flavor.
Equipment
- shallow dish
- frying pan
- Paper towels
- serving plate
- kitchen tongs
- lemon wedger
Ingredients
- hake filletss
- all purpose flour
- black pepper
- paprika
- eggs
- vegetable oil
- lemon wedges
Instructions
- Rinse the hake fillets under cold water and pat them dry with paper towels.
- In a shallow dish, mix together the flour, salt, black pepper, and paprika. Dip each hake fillet into the beaten eggs, making sure to coat both sides.
- Place the fillets into the flour mixture, pressing gently to ensure they are evenly coated. Shake off any excess flour. Heat vegetable oil in a frying pan over medium-high heat. The oil should be deep enough to fully submerge the hake fillets.
- Carefully place the coated hake fillets into the hot oil, one at a time. Fry them for about 3-4 minutes per side, or until they turn golden brown and crispy.
- Once cooked, remove the hake fillets from the pan and place them on a plate lined with paper towels to absorb any excess oil. Serve the fried hake hot with lemon wedges on the side. You can also accompany it with tartar sauce or a side of your choice.
Video
Notes
Oil temperature: Make sure the oil is hot enough before adding the hake fillets. It should be around 350°F (175°C). If the oil is not hot enough, the fillets may become greasy instead of crispy.
Cooking in batches: Depending on the size of your frying pan, you may need to cook the hake fillets in batches. Overcrowding the pan can lower the oil temperature and result in soggy fish. Cook them in a single layer, giving each fillet enough space.
Nutrition
Serving: 30g
Tried this recipe?Let us know how it was!
