How to learn how to cook fish hake deliciously

Kitchen appliances and utensils: frying pan, cutting board, deep plate, paper towel.

Ingredients

Name	amount
Hake, fresh-frozen carcass	700-800 g
Premium wheat flour	50 g
Refined vegetable oil	60-80 ml
Common salt	taste

Step cooking

1. Wash the carcass of a hake (700-800 g) that has not thawed well. It is better to carve a little frozen fish. If the hake is completely thawed, it is not so convenient to cut it into portions. Do not defrost fish in warm or hot water. Thawing in water is generally undesirable; it is better to remove the fish from the freezer in advance and rearrange it in the refrigerator. After a few hours (2-4), the carcass will thaw to the desired state. You can defrost at room temperature, but then it will take a little longer. Before defrosting, put the fish in a container (to collect water during thawing).
   
2. Clean the fish of the remaining small scales, especially work on the places on the stomach and near the dorsal fin. Cut the abdomen, remove the remaining entrails, clean the film. Rinse the carcass with cold water inside and out. Dry with a paper towel.
   
3. Cut the hake into portioned pieces approximately 2.5-3.5 cm thick each. If you don’t like pieces of fish with spine, cut the fish into a filet of any size. In this case, when processing the carcass, cut the fish along the ridge, remove it, remove the dorsal fin tail, cut slices. Fold the pieces of fish into a deep plate, salt to taste, mix until all the pieces are distributed.
   
4. Pour flour (50 g) into a bowl. Put the pan over high heat, pour vegetable oil (60-80 ml).
   
5. Heat the skillet over high heat. To understand whether the oil has warmed up enough, dip a wooden culinary spatula into it. If bubbles form on the surface of the blade dipped in the oil, the oil is well heated. Bread each piece of fish in flour from all sides, put in a pan. After filling the pan, reduce heat to medium.
   
6. Fry the fish until golden brown on all sides, it takes about 7-10 minutes to fry one side. If you fry fish slices, the time is adjusted to the size and thickness of the slices.
   
7. Ready-made fish can be served both hot and cold.
   

Did you know?There are various ways of breading fish during frying: in semolina, breadcrumbs, in batter, in ice cream, alternately breading in egg and flour (or breadcrumbs). Black ground pepper, herbs, garlic, freshly chopped greens, grated onions and other ingredients are added to the liquid breading.

Fried fish is served as an independent dish or with various side dishes: mashed potatoes, rice, pasta, salads and other side dishes. Various fish sauces and gravy are also served.

Video recipe

Want to see a simple and detailed preparation of a delicious fried hake? In this video, an experienced hostess will show the entire frying process in great detail:

Write the recipe in your cookbook, improve it by adding various ingredients. Serve fried hake with various side dishes for lunch or dinner.

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