Fried Fillet Hake Fish. The flesh of hake is suited for pan-frying, a simple method that - if done correctly - ensures crisp, golden skin and flaky white flesh. The time taken to pan-fry depends on the thickness of the fish, so keep a close eye on it. Take the hake fillet and put into the flour plate.

Heat the olive oil in a large frying pan and add the seasoned hake fillets, skin side down. Add the fillets to the pan, being sure to leave space between the fillets. Depending on the specific fish and the pan size, you may be able to cook anywhere from one to four fillets at once. You can have Fried Fillet Hake Fish using 6 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Fried Fillet Hake Fish

It's 6 of large fillets of hake fish.
It's 4 of eggs.
Prepare 1/3 cup of milk.
It's To taste of fish spice.
You need 1 cup of flour.
It's 125 ml of canola oil.

The fillets should sizzle the moment they touch the pan; if they don't, remove them and wait for the pan to get hotter. Hake is a lean, delicate white fish similar to common catches like haddock, cod, flounder, and halibut. Its mild taste and texture makes it well-suited for being prepared any number of ways, whether it's in the oven, on the stove, or in the frying pan. Easy Pan-Fried Fish Fillet Easy Pan-Fried Fish Fillet.

Fried Fillet Hake Fish instructions

Pour oil in the frying pan.
Beat your eggs and mix with milk whisk until it has blended well..
Take a plate mix again fish spice and flour again mix well.
Then dip the fish into the eggs mixture and fold with season flour.
Then fry until it's golden on each side once it's all golden the fish is cooked to perfection..
The fish is fried enjoy.

Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating. For frying, you will want to use a high heat oil, such as canola oil, corn oil, safflower oil, peanut oil, or grapeseed oil. There are numerous ways to cook hake fillets. Popular options are pan-frying in a little lemon juice and butter, braising with herbs and aromatics or poaching in fish stock, wine and lemon juice.