Hake: how to fry? Video
Among the many varieties of sea fish, hake is in deserved demand due to the fact that its dietary meat is ideal for a healthy diet. There are a lot of recipes for its preparation, but fried hake is the most popular, while its taste can be quite varied.
To prepare a dish according to this recipe, take: – 2 hake carcasses; – 50 g crackers; – 1 egg; – salt, pepper to taste; – vegetable oil for frying fish.
Before frying hake, carcasses, most often sold frozen, bring to room temperature, clean, gut and rinse. Cut the carcasses into pieces no more than a couple of centimeters thick, so they will roast faster. Beat the egg with salt and pepper, pour the crackers into a flat plate. Dip each piece of fish in an egg, roll in breadcrumbs on all sides and put in a frying pan with hot oil. Wait until the fish is browned on one side, then turn it over to the other side. It is desirable that at the same time the oil level reaches the center of the pieces, then the hake will turn out to be deep-fried. Using a similar recipe, you can fry the hake in a deep fryer, but in this case the oil consumption will be much higher.
If, during the cutting process, the pieces fall apart under the knife blade, it means that the fish was thawed and re-frozen during storage. In this case, fry it not in breadcrumbs, but in batter, otherwise the pieces will not retain their shape.
Instead of a ready-made chicken fillet, you can use a chakhokhbili set, which contains small pieces of meat on the bone. In this case, the dish will turn out to be more juicy, but less convenient to use.
Fried hake in batter recipe
To prepare fish, take: – 2 hake carcasses; – 1 egg; – 1 tbsp. l. mineral water with gas or beer; – 2 tbsp. l flour; – 3 tbsp. l. vegetable oil; – salt, spices to taste.
Prepare the fish for cooking by peeling and rinsing. Trim the fins and tail. If the fish is chilled, then you can immediately start gutting and cutting it. Cut the prepared carcasses into pieces from 1,5 to 2 cm thick, salt and pepper them. Beat the batter in parallel by mixing the egg, mineral water or beer and flour. The thickness of the batter should be such that it does not drain off the piece of fish, but at the same time it should not resemble the dough for dumplings, otherwise the crust for the fish will turn out to be too tough. Using gas-filled liquids in this recipe produces a smoother batter.
Preheat a frying pan with vegetable oil until it boils, then gently place pieces of hake on it, smeared with batter on all sides. Fry the fish until golden brown on one side, then turn the hake with a spatula and cook on the other side. If the pieces are thick enough, turn them over until the batter is golden on all sides. Do not cover the pan with a lid, otherwise the fried hake will turn out to be more stewed.