Classic Crispy Deep Fried Hake
Enjoy restaurant-quality, golden-brown hake fillets with a light, airy batter that stays perfectly crunchy.
Ingredients
- •4 hake fillets (approx. 150g each), patted dry
- •1 cup all-purpose flour (125g)
- •1/2 cup cornstarch (60g)
- •1 teaspoon baking powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •1 cup ice-cold sparkling water or soda water
- •1 liter vegetable or canola oil for frying
- •Lemon wedges for serving
Instructions
- 1
Pat the hake fillets thoroughly 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 thin pancake batter; 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 small amount of extra flour, shake off the excess, then dip into the batter, ensuring it is fully coated.
- 6
Carefully lower the fillets into the hot oil one or two at a time to avoid overcrowding the pan.
- 7
Fry for 4 to 6 minutes, turning once, until the batter is deep golden brown and the fish flakes easily with a fork.
- 8
Remove the fish with a slotted spoon and drain on a wire rack or paper towels to maintain crispiness.
- 9
Serve immediately while hot with fresh lemon wedges.
💡 Chef tips
- Keep your sparkling water in the freezer for 10 minutes before mixing to ensure the batter stays light and crispy.
- Do not crowd the pot, as this drops the oil temperature and leads to greasy, soggy fish.
- If you have leftovers, reheat them in an air fryer or a hot oven at 200°C for 5-8 minutes to restore the crunch.
✅ How it should turn out
The finished hake should have a shatteringly crisp, golden exterior that gives way to succulent, flaky white fish that tastes clean and delicate.