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.
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.
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.
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.
Season the fish with salt to taste or sprinkle with fleur de sal. Serve with your favorite side dish.