Flaky and tender Fried Hake
These are the top reasons why deep-fried hake is always a good idea:
- the recipe is simple and beginner-friendly
- it takes only 20 minutes to make
- the exterior is golden-brown and crunchy
- the fish is soft, flaky, and delicious
- kids and adults love it
- it’s dairy-free
- feel free to keep it in the fridge for a couple of days.
How to make Deep-Fried Hake at home
Making deep-fried hake is so easy and so quick. It is easy to prep and goes from pantry to table in 20 mins. You can find the whole list of ingredients below; here is a quick overview for easier preparation.
- Grab three deep plates and prepare the coating (flour, eggs, and breadcrumbs).
- Season the fish with salt and pepper.
- Coat the hake in flour, egg, and breadcrumbs separately.
- Deep-fry in a skillet filled with hot oil.
- Serve with your favorite side.
What to serve with Fried Hake
This Fried Hake is the perfect 20-Minute lunch or dinner idea. Serve it as a main dish with any of these sides and sauces:
- Roast Potatoes with Paprika
- Baked Potato Wedges with Yogurt Dip
- Fried Potatoes
- Ranch Dressing
- Homemade Mayo
Storing
It's best to serve these Fried Hake fillets immediately. However, feel free to store any leftovers in the fridge for up to 3 days. Serve cold, or reheat in your microwave or oven. Serve with your favorite side.
HOW TO MAKE FRIED FISH AT HOME (VIDEO)
Check this quick video to master making Fried Fish at home.
Try these delicious fish recipes
- Sea Bream with Fennel and Tomatoes
- Baked Rainbow Trout with Butter Sauce
- Honey Mustard-Glazed Salmon Fillet
- Best Brodet (Fish Stew)
- Simple Oven Baked Salmon
- Pan-Seared Cod in Butter Leek Sauce
- Easy Grilled Sardines
- Sheet Pan Trout Asparagus and Potatoes
METHOD
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defrost frozen fish
If you’re using frozen hake fillets, defrost it first. Place a bag with fillets to room temperature a couple of hours before cooking. Or place the fillets in a freezer bag, seal the bag and place it in a bowl filled with room temperature water for one hour for the fish to defrost. You can always omit this step by using fresh fillets.
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season the fish
Pat dry the hake fillets with a paper towel and place them on a baking sheet. Season on both sides with salt, pepper, garlic powder, and paprika powder.
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coat the fish
Place the breadcrumbs into a large deep plate. In a separate deep dish, whisk together the eggs. Add the flour to the third plate. Coat the hake fillets. Working one at a time, coat each fillet in the flour, then dip into the eggs and coat in the breadcrumbs. Shake off excess. Transfer the fish to a plate and repeat with the remaining pieces.
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frying
Pour canola oil into a deep skillet and place over high heat. When the oil reaches 170°C / 340°F, we can start frying the fillets. Work in batches of three fillets. Deep fry the hake fillets for 5 - 6 minutes, turning them once while frying. Remove the golden-brown fillets and place them on a wire rack lined with paper towels to drain any excess oil.
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serve
Season the fish with salt to taste or sprinkle with fleur de sal. Serve with your favorite side dish.
