Fried hake. Oven baked hake fillets recipe/recipe for baked fish/Bake fish in the oven/How to cook fish. For the Singapore deep-fried hake, heat the oil in a deep, heavy-based pan until a breadcrumb Season the hake with a little salt and freshly ground black pepper. Mix the flour, cornflour and a pinch.

Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are. The white fish I used was a hake fillet (which is a type of fish similar to cod or haddock). For the side dish, I just chopped up some swiss chard and stir-fried it in coconut oil with a dash of soy sauce or. You can have Fried hake using 4 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Fried hake

It's 6 of hake fish fillet.
You need 2 of eggs.
It's 250 ml of breadcrumbs.
Prepare of Cooking oil.

Download Fried hake stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Blue Hake is from New Zealand. Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter.

Fried hake instructions

Pour your cooking oil in a pot and let them stand until they are hot..
Beat your eggs.
Pour your breadcrumbs into the boil..
Once the oil is hot then take the fish and feel it into the egg and cover the fish with breadcrumbs and deep fry the fish..
Once the hake is fried your can serve it..
We enjoy the fish with rice, fish, spinach and babymarrow salad..

This easy fried fish recipe uses hake or whiting, which can usually be found in abundance in Morocco. Hake is seen to be the perfect fish for frying; not only does it have great mild flavor and texture. Fried hake fillets is very simple pan fried hake recipe. Just take hake fillets, add some spices, fry them and meal is ready. As a side dish, you can have potato salad or mixed vegetables with some whole. close up handheld shot of fried hake fillet dish with risotto and lettuce decoration.