Deep fried fish

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   How to make deep fried fish? Prepare the necessary ingredients for this. You can fry any white fish. I will cook pangasius, but you can easily replace it with cod, pollock or hake. It is best to take fish not frozen, but simply chilled. If it is still frozen, then leave it at room temperature until completely defrosted.

2. STEP 2

   

   Cut the fish into portions.

3. STEP 3

   

   Pour in milk and leave for half an hour. This will give the fish softness and juiciness.

4. STEP 4

   

   Then remove the fish from the milk and dry it with a paper towel to remove excess moisture.

5. STEP 5

   

   Sprinkle each piece with a few drops of lemon. It will remove the obsessive fishy smell.

6. STEP 6

   

   In a separate bowl, whisk the eggs with salt and spices until lightly foamy.

7. STEP 7

   

   Dredge each piece of fish in flour and dip in egg. You can also add salt and spices to the flour.

8. STEP 8

   

   Pour a lot of vegetable oil into a hot frying pan and place the breaded fish. The fish should swim freely in the oil. Deep fry the fish for 2-3 minutes on each side.

9. STEP 9

   

   When all the fish pieces have turned a delicious golden color, place them on a paper towel to soak up any excess oil. This fish can be served with any side dish. Bon appetit!

Comments on the recipe

lika7

04.08.2023

4.7

I usually fry hake, simply breading it in flour.

Testomania

04.08.2023

4.6

Hake is one of my favorite types of fish. Before preparing deep-fried hake fish, I defrosted the fish in the usual way, then cleaned, washed, cut into pieces and salted, and then everything according to the recipe. I used sunflower oil for frying. It turned out to be a very tasty fish!

eeloo4kaa

04.08.2023

5

In ancient times, hake was the first fish on the table of many people, and there were no problems with the price; it was affordable to everyone, which cannot be said about today. Yes, nostalgia! Thank you!!! And it's delicious too.

Ira

04.08.2023

4.8

What a right decision to diversify our everyday life! Even in that kitchen, with those dishes. Hake is not a particularly bony fish; if there is one thing that they have bones, it is the backbone, it can be easily removed, and of course the fins must be removed. And since it is boneless, deep-frying it in batter will be beyond perfection for it. The fish turns out soft and juicy - the batter retains the liquid inside the fish. Well, it turns out very tasty. Now I always cook hake this way. And the strangest thing is that it doesn’t get boring. Thanks for the recipe!