Deep Fried Hake
Enjoy crispy on the outside and flaky on the inside golden hake fillets, perfect for a comforting family seafood dinner.
Ingredients
- •4 hake fillets (about 600g), cut into portion sizes
- •1 cup all-purpose flour (120g)
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •1 teaspoon garlic powder
- •1 teaspoon paprika
- •2 large eggs, beaten
- •1 cup plain breadcrumbs or panko (100g)
- •Vegetable oil for frying (about 3 cups)
- •Lemon wedges for serving
- •Tartar sauce for serving
Instructions
- 1
Pat the hake fillets completely dry with paper towels to ensure the coating adheres properly.
- 2
In a shallow bowl, mix together the flour, salt, black pepper, garlic powder, and paprika.
- 3
Place the beaten eggs in a second shallow bowl, and the breadcrumbs in a third shallow bowl.
- 4
Dredge each hake fillet first in the seasoned flour, shaking off any excess.
- 5
Dip the floured fillet into the beaten eggs, letting any extra drip off.
- 6
Press the fillet firmly into the breadcrumbs until evenly coated on all sides, then place on a clean plate.
- 7
Heat about 1 inch of vegetable oil in a large deep skillet or Dutch oven to 375 degrees Fahrenheit (190 degrees Celsius).
- 8
Carefully place the coated hake fillets into the hot oil in batches, avoiding overcrowding the pan.
- 9
Fry for 3 to 4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
- 10
Remove the fried hake using a slotted spoon or tongs and drain on a wire rack or paper towel-lined plate.
- 11
Serve immediately while hot with fresh lemon wedges and tartar sauce.
💡 Chef tips
- Make sure your oil is hot enough before frying, otherwise the fish will absorb too much oil and become soggy.
- For an extra crispy coating, you can use Japanese panko breadcrumbs instead of regular breadcrumbs.
- Store any leftover fried fish in an airtight container in the refrigerator for up to 2 days, and reheat in a toaster oven to restore crispiness.
✅ How it should turn out
The finished deep-fried hake features an extra-crispy, golden-brown crust with a fresh, aromatic aroma and tender, flaky white fish inside.