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To fry hake fish with flour and eggs, you can follow these simple steps and get the best outcome.

How to fry hake fish with flour and eggs

The time required to fry hake fish with flour and eggs will depend on the thickness of the fish fillets and the cooking temperature. As a general guideline, you can expect the cooking process to take approximately 10-15 minutes.
Regarding the cuisine, this method of frying fish with flour and eggs is a versatile technique used in various cuisines around the world. It is commonly found in Mediterranean, European, and American cooking. However, it can be adapted to suit different flavor profiles and regional preferences by incorporating various spices, herbs, or seasonings into the flour or egg mixture. The resulting dish can be enjoyed as part of a seafood-focused meal or served with a range of sides and sauces according to personal preference.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American, European, Mediterranean


  • Hake fish fillets

    - All-purpose flour

    - Eggs

    - Salt and pepper (to taste)

    - Cooking oil (such as vegetable or canola oil)


  • . Prepare the fish:
    - Rinse the hake fish fillets under cold water and pat them dry with paper towels.
    - Season the fillets with salt and pepper on both sides.
    2. Set up your breading station:
    - In one bowl, place some all-purpose flour.
    - In another bowl, crack and beat the eggs. Season them with salt and pepper.
    3. Coat the fish:
    - Dip each hake fillet into the flour, ensuring it is coated on both sides. Shake off any excess flour.
    - Next, dip the floured fish fillet into the beaten eggs, making sure it is coated evenly.
    4. Heat the oil:
    - In a frying pan or skillet, add enough oil to cover the bottom of the pan. Heat the oil over medium heat until it reaches a temperature of around 350°F (175°C). You can test the oil by dropping a small piece of bread into it – if it sizzles and browns quickly, the oil is ready.
    5. Fry the fish:
    - Carefully place the coated fish fillets into the hot oil, being mindful not to overcrowd the pan. Fry them in batches if needed.
    - Cook the fish for about 3-4 minutes on each side or until they turn golden brown and crispy.
    - Use a slotted spatula or tongs to carefully flip the fillets over halfway through cooking.
    6. Drain excess oil:
    - Once the fish is cooked, remove it from the pan and place it on a paper towel-lined plate or a wire rack. This will help absorb any excess oil.
    7. Serve:
    - Your fried hake fish is now ready to be served! It pairs well with sides like tartar sauce, lemon wedges, or a fresh salad.
    Enjoy your crispy and delicious fried hake fish!



Here are some additional notes to keep in mind when frying hake fish with flour and eggs:
1. Freshness of the fish: Ensure that the hake fish fillets are fresh and of good quality. Fresh fish will yield better results in terms of taste and texture.
2. Drying the fish: Patting the fish fillets dry with paper towels helps remove excess moisture. This step is essential as it allows the flour and egg coating to adhere better to the fish.
3. Seasoning: Season the fish fillets with salt and pepper before coating them with flour and eggs. This adds flavor to the fish itself.
4. Flour coating: The purpose of the flour coating is to provide a dry surface for the eggs to adhere to. Shake off any excess flour to avoid clumping.
5. Egg coating: The beaten eggs act as a binding agent and help create a crispy outer layer when fried. Season the eggs with salt and pepper to enhance the flavor.
6. Oil temperature: It is important to maintain the proper oil temperature for frying. Too low of a temperature can result in soggy fish, while oil that is too hot may burn the coating before the fish is cooked through. A thermometer can be helpful to ensure the oil is around 350°F (175°C).
7. Oil quantity: Use enough oil to cover the bottom of the pan or skillet, allowing the fish to be submerged halfway. This helps ensure even cooking and crispiness.
8. Cooking time: The cooking time can vary depending on the thickness of the fish fillets. Cook each side for about 3-4 minutes or until the fish turns golden brown. Adjust the cooking time accordingly if the fillets are thicker or thinner.
9. Cooking in batches: It is best to fry the fish fillets in batches, avoiding overcrowding the pan. Overcrowding can cause the temperature of the oil to drop, resulting in less crispy fish.
10. Draining excess oil: After frying, place the cooked fish on a paper towel-lined plate or a wire rack to drain any excess oil. This step helps maintain the crispiness of the coating.
Remember to exercise caution when working with hot oil to avoid any accidents or burns. Enjoy your homemade fried hake fish!


Serving: 50g
Keyword Hake fish
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