Classic Crispy Deep-Fried Hake
A golden, shatteringly crisp batter encases delicate, flaky hake fillets for the ultimate home-style fish and chips experience.
Ingredients
- •4 hake fillets (about 150g each), patted dry
- •1 cup all-purpose flour (125g)
- •1/2 cup cornstarch (60g)
- •1 teaspoon baking powder
- •1 teaspoon salt
- •1/2 teaspoon smoked paprika
- •1 cup ice-cold sparkling water or light beer (240ml)
- •1 liter vegetable oil for frying
- •Lemon wedges for serving
Instructions
- 1
Pour the vegetable oil into a deep, heavy-bottomed pot or deep fryer and heat to 180°C (350°F).
- 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and paprika.
- 3
Gradually pour in the ice-cold sparkling water or beer, whisking gently until just combined; a few small lumps are perfectly fine.
- 4
Dredge each hake fillet lightly in a little extra flour, shaking off the excess.
- 5
Dip the floured fillets into the batter, ensuring they are evenly coated, and let the excess drip off for a second.
- 6
Carefully lower the fillets into the hot oil one by one, frying for 4 to 6 minutes until the batter is deep golden brown and crispy.
- 7
Remove the fish using a slotted spoon and place on a wire rack or paper towels to drain excess oil.
- 8
Serve immediately while piping hot with fresh lemon wedges.
💡 Chef tips
- Keep your liquid (water or beer) ice-cold; the temperature contrast between the batter and the hot oil is the secret to a light, airy crunch.
- Do not overcrowd the pot; fry in batches of two to ensure the oil temperature remains stable for even cooking.
- If you have leftover fish, reheat it in an air fryer or a hot oven at 200°C (400°F) for 5 minutes to restore the crispness.
✅ How it should turn out
The finished hake should have a light, golden-brown crust that crackles when bitten, revealing moist, tender, and steaming white fish inside.