Fried fish is a timeless dish that brings comfort and flavor to the table. Whether you’re enjoying it as a quick weeknight dinner or preparing it for a special occasion, fried fish is always a crowd-pleaser. With its crispy golden exterior and tender, flaky interior, this fried hake recipe is easy to make and absolutely delicious.
This recipe uses hake fillets, which are known for their mild flavor and flaky texture. They’re perfect for frying as they absorb the seasoning well, while still maintaining their shape during cooking. Paired with a simple flour-based batter and seasoned to perfection, the result is a fried fish that is crispy on the outside and juicy on the inside. So, if you’re craving a flavorful, crunchy, and satisfying fried fish meal, this is the recipe for you!
Let’s dive into the ingredients, method, and everything you need to create the perfect fried fish!
Ingredients:
For the Fried Fish:
- 6 Hake fillets – Fresh or frozen, thawed.
- 2 eggs – Lightly beaten for coating.
- ¼ cup milk – Helps to thin out the egg mixture and make the coating stick better.
- ½ cup cake flour – Fine flour that gives a lighter, crispier texture when fried.
- 1 tsp Seven Colours Grill seasoning – This seasoning blend adds a delightful depth of flavor to the fish.
- 1 tablespoon black pepper – For a touch of heat and flavor.
- Sunflower oil or canola oil – For deep frying the fish fillets, ensuring that the fish becomes crispy without being greasy.
Method by Zee the Cook:
This simple, step-by-step guide will show you how to make perfect fried fish with a crispy, flavorful batter.
Step 1: Prepare the Fish Fillets
Begin by patting the fish fillets dry using paper towels. This step is crucial, as excess moisture can prevent the flour from adhering to the fish and result in a soggy crust. Drying the fillets helps ensure a crispier exterior when frying.
Step 2: Prepare the Egg Mixture
In a shallow bowl, beat the eggs until well combined. Then, stir in the ¼ cup of milk. This mixture will help the flour stick to the fish, creating a light batter. Make sure the eggs are thoroughly beaten, as any clumps will affect the texture of the coating.
Step 3: Season the Flour
In another shallow bowl, combine the cake flour, Seven Colours Grill seasoning, and black pepper. Mix these ingredients well, ensuring that the seasoning is evenly distributed throughout the flour. The seasoning adds a wonderful savory flavor that enhances the taste of the fish.
Step 4: Coat the Fish
Take each fillet and dip it into the egg mixture, making sure that both sides are fully coated. After dipping the fish in the egg wash, immediately transfer it to the flour mixture. Coat each fillet thoroughly, pressing the flour gently onto the fish to ensure an even coverage. Make sure to dust off any excess flour to avoid clumps and to keep the batter light and crispy when fried.
Step 5: Heat the Oil
In a deep frying pan or pot, heat the oil to a medium-high temperature. The oil should be hot enough to sizzle when the fish touches the surface, which is a good indicator that the oil is ready. Test the heat by carefully placing a small piece of flour in the oil – if it sizzles, you’re good to go.
The oil needs to be deep enough to allow the fish fillets to float while frying, which ensures that they cook evenly on all sides.
Step 6: Fry the Fish
Carefully place the coated fish fillets into the hot oil, one at a time. Be sure not to overcrowd the pan, as this can lower the temperature of the oil and result in soggy fish. Fry the fish until golden brown, usually about 3-4 minutes per side. The fillets should be golden and crispy on the outside, with the inside cooked through and tender.
To avoid overcooking, keep an eye on the fish as it fries. You may need to adjust the heat slightly to ensure the fillets cook evenly and don’t burn.
Step 7: Drain the Fish
Once the fish fillets are golden brown and cooked through, remove them from the oil and place them on a plate lined with paper towels. This will help to absorb any excess oil and keep the fish crispy. Make sure to do this step immediately to maintain that perfect texture.
Step 8: Serve and Enjoy
Once the fish has drained, your fried fish fillets are ready to be served! They can be enjoyed on their own, paired with a dipping sauce, or served with a side of your favorite vegetables, rice, or fries.
Tips for Perfect Fried Fish:
- Use fresh fish: While frozen fish is convenient, fresh fish will give the best texture and flavor. If you’re using frozen fish fillets, ensure they are thoroughly thawed and patted dry before coating.
- Ensure the oil is hot enough: If the oil isn’t hot enough, the fish will absorb too much oil and become greasy. If the oil is too hot, the coating will burn before the fish cooks through. Achieving the right temperature is key to perfect frying.
- Don’t overcrowd the pan: Frying the fillets in batches ensures they cook evenly and stay crispy.
- For extra crispiness: Double-dip the fish in the egg and flour mixture for an extra-crunchy coating.
- Experiment with flavors: If you want to add a bit of variety, feel free to experiment with different seasonings or add a squeeze of lemon over the fried fish for a refreshing zing.
Serving Suggestions:
Fried fish is incredibly versatile and pairs well with a wide range of sides and sauces. Here are some ideas for what to serve alongside your fried fish:
- French fries or crispy potato wedges for a classic combo.
- A side of coleslaw to balance the rich, crispy fish.
- A fresh salad with a tangy vinaigrette to add some lightness to the meal.
- Tartar sauce, garlic butter, or a lemon-butter sauce for dipping.
- Steamed vegetables or a sautéed vegetable medley to keep the meal light and nutritious.
Conclusion:
Fried fish is a satisfying and tasty dish that is surprisingly easy to prepare. By following this recipe, you’ll enjoy crispy, perfectly seasoned hake fillets with a golden exterior and juicy, flaky interior. Whether you’re cooking for yourself, family, or guests, this fried fish recipe is sure to be a hit at the dinner table.
Happy cooking!
