Deep Fried Hake
Enjoy crispy on the outside and flaky on the inside golden hake fillets, perfect for a comforting family dinner.
Ingredients
- •4 hake fillets (about 600g)
- •1 cup all-purpose flour (120g)
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 teaspoon paprika
- •1 large egg
- •1/2 cup milk or non-dairy milk (120ml)
- •1 cup plain breadcrumbs or panko (100g)
- •Vegetable oil for frying (about 3 cups)
- •Lemon wedges for serving
Instructions
- 1
Pat the hake fillets completely dry with paper towels and season them lightly with salt and pepper.
- 2
Set up a standard breading station: place the flour mixed with paprika, salt, and black pepper in a shallow bowl; whisk the egg and milk together in a second bowl; and put the breadcrumbs in a third bowl.
- 3
Dredge each hake fillet first in the seasoned flour, shaking off any excess.
- 4
Dip the floured fillet into the egg and milk mixture, ensuring it is fully coated.
- 5
Press the fillet into the breadcrumbs, making sure an even crust adheres to all sides.
- 6
Heat about 2 inches of vegetable oil in a large deep skillet or Dutch oven to 375 degrees F (190 degrees C).
- 7
Carefully fry the hake fillets in batches for 3 to 4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
- 8
Transfer the fried hake to a wire rack or paper towel-lined plate to drain excess oil, and serve hot with lemon wedges.
💡 Chef tips
- Make sure your oil is hot enough before frying, otherwise the fish will absorb too much oil and become soggy.
- You can substitute sparkling water for the milk in the batter to make the coating extra light and crispy.
- Leftover cooked hake can be stored in an airtight container in the refrigerator for up to 2 days, though it is best enjoyed immediately.
✅ How it should turn out
The finished hake has a golden-brown, shatteringly crisp crust encasing tender, flaky, and moist fish that smells deliciously savory and fresh.