Deep Fried Hake
A classic, crispy, and golden-fried hake fillet that delivers a light, flaky texture inside a perfectly crunchy batter.
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 black pepper
- •1 cup ice-cold sparkling water (240ml)
- •1 liter neutral frying oil (such as sunflower or canola oil)
Instructions
- 1
Pat the hake fillets completely dry with paper towels to ensure the batter adheres properly.
- 2
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and pepper.
- 3
Gradually pour in the ice-cold sparkling water while whisking gently until the batter is smooth and resembles heavy cream; do not overmix.
- 4
Heat the oil in a deep pot or deep fryer to 180°C (350°F).
- 5
Dredge each fillet lightly in a little extra flour, shake off the excess, then dip it into the batter until fully coated.
- 6
Carefully lower the fillets into the hot oil, working in batches to avoid overcrowding the pot.
- 7
Fry for 4 to 6 minutes, turning once, until the batter is deep golden brown and crispy.
- 8
Remove the fish with a slotted spoon and drain on a wire rack or paper towels for a minute before serving.
💡 Chef tips
- Keep the sparkling water in the freezer for 10 minutes before using; the temperature contrast is the secret to a light, airy batter.
- Use a thermometer to ensure the oil stays at 180°C; if it is too cold, the fish will be greasy, and if too hot, the outside will burn before the fish cooks.
- Serve immediately with fresh lemon wedges and homemade tartar sauce for the best texture.
✅ How it should turn out
The finished hake should have a shatteringly crisp, golden exterior that protects the moist, tender, and flaky white fish inside, offering a clean and savory ocean flavor.