Hake fried in a frying pan

Step-by-step preparation

Cooking time: 35 mins

1. STEP 1

   

   How to fry delicious hake in a frying pan? Prepare all the necessary products. Hake is not a very bony fish, so you can use both fillets and hake steaks. Of course, it is better to take chilled fish - it contains much more nutrients than frozen fish. If you only have frozen hake, you need to defrost it correctly: put it from the freezer into the refrigerator at a temperature of 5, and then to room temperature.

2. STEP 2

   

   Rinse the fish well and dry. If necessary, separate the membranes and excess bones. If you have large pieces, then cut them into medium-sized pieces.

3. STEP 3

   

   I used wheat flour. But you can use rice, buckwheat, and corn - each time your fish will get a new taste, thanks to the breading made from different types of flour. Mix flour with salt. At the same stage, you can add other herbs and seasonings to the flour, only dried ones. Pepper and garlic powder are suitable for lovers of spicy food, thyme and rosemary - for lovers of gourmet cuisine.

4. STEP 4

   

   Dredge each piece of fish well in the flour mixture on all sides.

5. STEP 5

   

   Heat the vegetable oil well in a frying pan. It can be anything: the cheapest sunflower and corn, and the most expensive olive. But the oil must be refined so that it does not burn during frying. It is better to use a frying pan with a non-stick coating or cast iron, like mine. Otherwise, the crispy breading will stick to the pan. Also make sure that moisture does not get into the heated oil, otherwise there will be a lot of splashes.

6. STEP 6

   

   Fry the fish over medium heat for 5-7 minutes on each side. The fish is fried quickly and usually this time is enough to fry it. Bon appetit!

Comments on the recipe

GalchonoK

20.08.2023

4.5

Here's another way. Fried hake is stewed with vegetables in tomato sauce. The fish turns out more tender and there is plenty of watering.

Alyona

20.08.2023

4.9

A very simple and very tasty fried fish recipe. We had sea bass. I mixed the flour with Adyghe salt, which was already mixed with various herbs. It fries very quickly. The crust turned out incredibly appetizing, crispy, the meat inside was soft, snow-white, there were practically no bones. It's the perfect dinner with mashed potatoes. Thanks to the author, great recipe.