Fried hake in egg batter. How to fry hake in a frying pan Hake fish in batter

I love fish very much, but the presence of a large number of bones in it is not particularly pleasing. It is especially difficult to cut fish for children when there should not be a single bone. Hake fish became my salvation. It has very few bones, white tender meat and a wonderful taste. Today I cooked hake in batter for homemade and took photos that illustrate the recipe step by step.

And so, we need:

- hake - 1 piece;
- egg - 1 piece;
- premium wheat flour - 2 tbsp. spoons;
- salt - 1 teaspoon;
- spices (coriander, pepper) - 1/2 teaspoon;
- vegetable oil (odorless) - 2 tbsp. spoons.

How to fry hake in batter

Considering that most of us live far from the sea, we buy frozen hake. It needs to be defrosted before cooking. I pour water into a bowl and put the fish in it. In water, fish defrosts quite quickly.

When the fish can be cut, cut it into pieces with a diameter of no more than one centimeter. This way the fish will be juicy, but the inside will fry quickly enough.

Sprinkle the hake pieces with coriander, salt and pepper. Leave the fish to soak in the salt and aroma of spices for ten minutes.

In the meantime, we need to prepare the egg batter. To do this, beat one egg into a deep container with the addition of salt and spices. Beat the egg mixture with a fork.

Separately, prepare a container with flour and dip each piece of hake in flour and then in egg.

Heat a frying pan, pour in oil. Place hake pieces in egg batter.

Fry the hake over medium heat on both sides until a nice golden crust appears.

It is better to remove the fish on a paper towel to remove excess fat.

Beautiful, rosy and fragrant hake in batter will be an excellent addition to any side dish. I love serving fried hake with mashed potatoes - it’s a classic combination.

White juicy hake meat, enveloped in the aroma of spices, will become your favorite dish. Be sure to cook using my step-by-step recipe with photos. Enjoy your meal!

We continue to prepare festive, quick and tasty main courses from the well-known hake fish. Yesterday we cooked, today we will cook hake fish in batter.

This recipe applies to any cod fish: pollock, cod, navaga, burbot, haddock. So if you come across these fish for sale, don’t hesitate to buy them; you won’t regret it. The meat of these fish is white, tasty and lightly bony.

Total cooking time: 55 minutes.

Preparation time: 15 minutes.

Cooking time: 40 minutes.

To prepare hake fish in batter we will need:

• hake fish or any of the cod species 5-6 pcs.,
• vegetable oil 80-100 gr.,
• salt, black pepper taste,

For the batter:

• flour 250-300 gr.,
• milk about 100 gr.,
• egg 1-2 pcs.,
• salt, sugar to taste.

How to cook hake fish in batter

• Defrost and clean the fish from scales and entrails, as in the recipe.

• Cut off the fins with a knife or scissors.

• We make a deep cut along the ridge with a knife.

• Carefully separate the ridge from the hake carcass.

• We remove the backbone and bones from the fish carcass and divide it into two halves.

• Lightly salt and pepper the hake fillet. Leave to soak for 10-15 minutes

How to make fish batter:

• Add milk at room temperature to the sifted flour and knead until the consistency of thick sour cream. Add the egg to the batter, salt and sugar to taste. The main thing is not to overfill the milk; the fish batter should not be liquid, it should stretch like honey.

The fish batter is ready.

• Heat a frying pan, pour vegetable oil into it to create bluish smoke.

• Dip the fillet pieces of fish completely in the batter.

• Place the battered hake fillet in a preheated frying pan and fry for 7-8 minutes over medium heat, first on one side until golden brown.

• Leave a distance of 1-2 cm between the pieces of fish. (See photo) If you don’t do this, the formation of the crust will slow down and juice will begin to flow out of the fish. It will start to burn and contaminate the fish and oil, and even worse, the hake will not be juicy.

• Then on the other side for 5-7 minutes, also until golden brown.

As you can see, nothing complicated. It turned out very appetizing and tasty.

For variety, as a festive option, you can grate hard cheese into the batter on a fine grater, as we did in the recipe “ ". The cheese will create an additional film, and the taste of processed cheese with fish creates a unique flavor bouquet - an excellent appetizer.

Hake in batter is especially good with, and various.

Fish can be served hot or cold.

Bon appetit!!!

Have you decided to fry hake for dinner, but don’t know how to make the fish turn out tasty, tender and aromatic? Read on and find out!

There are several ways to fry hake in a frying pan. Some people think that the most delicious fish is breaded in flour before frying, others are sure that it is best to fry hake in batter, while others even offer original frying methods. We will bring to your attention the most delicious recipes for fried hake, and which one to use for dinner is up to you, dear visitors of our portal, to decide.

Hake fried in flour

You will need:

• hake – 350 grams,
• flour - 1 cup,
• salt – 1 teaspoon,
• dried basil – 1 teaspoon,
• vegetable oil – 3 tablespoons.

Cooking method

• We clean and gut the fish. We rinse. Let's dry it. Cut into portions.
• Salt, pepper, season with basil.
• Pour the amount of vegetable oil indicated in the list of ingredients into the frying pan. Warming up.
• Roll each piece of hake in flour.
• Place the fish in the frying pan. Fry on both sides over medium heat until golden brown.

Hake fried in breadcrumbs

You will need:

• hake – 800 grams,
• chicken egg – 2 pieces,
• milk – 1/2 cup,
• flour - 2 tablespoons,
• ground crackers – 80 grams,
• vegetable oil - for frying,
• salt - to taste,
• pepper - to taste.

Cooking method

• We clean and gut the fish. We rinse. We divide it into pieces.
• Beat the eggs. Add milk.
• Mix flour and crushed crackers.
• Dip the fish into the milk-egg mixture, and then bread it in a mixture of flour and crackers.
• Heat vegetable oil in a frying pan.
• Place the fish pieces into the boiling oil. Fry on both sides until golden brown.

Another way to fry breaded hake

You will need:

• hake – 1 kilogram,
• lemon – 1 piece,
• chicken egg – 2 pieces,
• flour - 1 cup,
• salt - to taste,
• ground black pepper - to taste,
• vegetable oil - for frying,
• sesame - for breading.

Cooking method

• We clean the hake. Let's gut it. We rinse. Remove the bones. Divide into portions.
• Salt and pepper the fish fillet. Sprinkle with lemon juice. Leave for a quarter of an hour.
• Beat the eggs. Add a little salt.
• Dip the fillet into the egg mixture. Then we dip it in flour. Again – into the egg mixture, and then roll in sesame seeds.
• After all the procedures, place the hake pieces in heated vegetable oil and fry the fish on both sides until golden brown.

Hake fried in a frying pan in batter

You will need:

• hake fillet – 0.5 kilograms.
• salt – 1 teaspoon,
• water – 1 glass,
• vegetable oil – 1 cup (for frying).

For the batter:

• chicken egg – 1 piece,
• flour - 3 tablespoons,
• starch - 2 tablespoons,
• milk – 0.5 cups,
• salt - to taste,
• crushed peppermint leaves - on the tip of a knife.
• oregano - on the tip of a knife.

Cooking method

• We clean the fish. Let's gut it. We rinse. We fillet and divide into pieces approximately 4 centimeters wide.
• Dissolve salt in water.
• Immerse the hake pieces in the saline solution for 5 minutes.
• While the fish is salting, we prepare the batter. Beat the egg.
• Add flour and starch.
• Pour in milk.
• Salt, add mint and oregano. Mix everything thoroughly until a homogeneous mass is obtained. Then put the batter in the refrigerator for a quarter of an hour.
• After the specified time has passed, roll each piece of hake in flour and lower it into the batter.
• Place the fish in hot oil. Fry on each side for about 3 minutes.

Hake is one of the most valuable representatives of cod fish. It contains a lot of useful vitamins and minerals, has high taste and is low-fat and medium-calorie. If you want to pamper yourself and your family with a delicious fish dish, then cook hake in batter. There are quite a lot of recipes. We offer you a time-tested batter based on egg whites, airy and fluffy.

Ingredients for the batter

Strictly following the recipe, you will prepare an amount of batter that is enough for 1200 g of fish. The dish can hardly be called festive, but it is very tasty and has a large yield of the final product, making it convenient to cook for a large company. In order for you to get the original hake in batter, you will need the following components:

• chicken egg - 6 pcs.;
• wheat flour - 180 g;
• milk - 180 g;
• vegetable oil (in dough) - 12 g;
• salt and sugar 0.5 tsp each;
• hake fillet - 1.2 kg.

Step #1

If you have a whole fish in front of you, then you need to clean it, gut it, wash it and separate the fillet. As a rule, the average size of a carcass does not exceed 40-50 cm, so it is quite possible that you will need two pieces. The ridge and head can later be used to prepare a delicious fish soup. Weigh the hake fillet (to calculate the batter), and then cut it into small cubes; their cross-sectional dimensions should be 1.5 x 1.5 cm, and their length should be 5-6 cm. For a more pronounced taste, you can first marinate the fish in lemon juice with the addition of freshly ground pepper (white or pink). Hake in batter is easy to prepare, but requires some time.

Step #2

Egg whites must be carefully separated from the yolks. Use a special device for this or carefully work with the shells. Using a mixer, beat the chilled whites until fluffy, the peaks should be strong and stable. This is the only way you will get an airy batter. The recipe is simple, as you can see, but there are several nuances that need to be taken into account.

Step #3

In a separate bowl, dissolve salt and sugar in milk at room temperature, then gradually add flour and knead the dough thoroughly until it has an even and smooth consistency without lumps. Next, add six egg yolks and vegetable oil. Stir again.

Step #4

Gently fold the whipped whites into the milk-flour mixture. Mix very carefully, with even movements from bottom to top, so that the batter does not “fall off”, but remains thick and airy. Never use a mixer or whisk.

Heat vegetable oil in a large cauldron or wok over high heat. Determine readiness by dropping a little dough. In order to fry in batter you will need 2-3 cups of vegetable oil, you will need to add it periodically.

Step #5

Thread the marinated pieces of fish onto a fork and carefully dip into the batter so that it is distributed in an even layer over the entire surface. Then dip them in heated vegetable oil. Cooking time directly depends on the size of the pieces; if you strictly follow the recipe, then 7-8 minutes is enough. During this time, the dough should acquire a golden hue.

Place the pieces on paper napkins to absorb excess fat. Then transfer them to a flat serving dish and serve, garnished with herbs and fresh vegetables.

One of the main advantages of the dish is its elementary ease of preparation.

Conclusion

The hake we offered you is a dish that can surprise even the most capricious guests and those who don’t particularly like fish. Lemon marinade and piquant white or give the dish a slight spiciness, and the batter envelops the pieces like a “down pillow”. Serve the dish on its own with vegetable salads. Fish in batter tastes equally good both hot and cold and can be used for a picnic.