Hake fillet is prized for its taste. Due to the low fat content of this fish, it is used in baby and diet food. Recipes for cooking fish are varied, it can be fried, baked, used for making soups.
It is necessary
-
- Hake fillet
- eggs
- flour
- crackers
- salt
- spice
- vegetable oil
Instructions
Step 1
Defrost the fish before preparing the hake fillet. This is best done naturally, leaving the fillets at room temperature for a couple of hours. If you defrost the fish in water, then all the juices will go out of it and the fillet will be too bland. To make the fish more tasty, you can sprinkle it with lemon juice or soy sauce, sprinkle with spices, and then leave it for half an hour. During this time, the fillet will have time to absorb the taste of the marinade and you can start preparing it.
Step 2
You can fry hake fillets in breadcrumbs or in batter. In the first case, the fillet is cut into portions, which are immersed in a container with a beaten egg. After the egg evenly covers the fish on all sides, it remains to roll it in breadcrumbs. If the fillet is fried in batter, then to prepare it, you need to beat the egg with a little soda water and flour. You can do without carbonated water, but its bubbles give the batter more airiness. The consistency of the batter should resemble sour cream; if it is too thick, the dough will turn out to be too tough. Portions are dipped in batter and laid out on a hot frying pan with boiling oil. The pan must be very hot, otherwise the batter will drip off the fish.
Step 3
Since the fillet is quite thin, it cooks much faster than regular fish. Layers in breadcrumbs are fried on both sides for 5-7 minutes. Fillet in batter is fried for a few minutes longer, but 10 minutes is quite enough for it. You need to turn the fish over when an even crust forms on the bottom. At first, the fire should be large enough, after the crust appears, it must be reduced and the fillet is extinguished for a few more minutes without covering the pan with a lid.
