Fried hake fillet. Oven baked hake fillets recipe/recipe for baked fish/Bake fish in the oven/How to cook fish. Take the hake fillet and put into the flour plate. Dredge the fillet with flour on both sides and shake it to get rid of the excess.
Find hake fillets stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Method Drizzle hake fillet with olive oil and season with salt and pepper. You can cook Fried hake fillet using 7 ingredients and 3 steps. Here is how you cook that.
Ingredients of Fried hake fillet
- Prepare 6 of hake fillets.
- Prepare 2 of eggs.
- It's 1 cup of flour.
- You need 1 teaspoon of mixed herbs spice.
- It's 1 of and 1\2 teaspoon aromat.
- It's 1 teaspoon of mixed grill spice.
- You need 1 of \4 cup canola oil.
South African hake which has been filleted These fillets are great for frying, grilling or breading. We did a taste test comparing South African hake fillets, Argentinian hake and Cornish hake. Looking for Wild Hake Fillet ? Order from FreshDirect now for fast delivery.
Fried hake fillet step by step
- Place two separate bowls each for beaten eggs and another one pour flour, mixed herbs,aromat and mixed grill spice then combine.
- Heat oil in a pan then dip fish into eggs then I to flour mixture and fry till golden brown and crispy.
- Served with lemon squeeze just a bit of a juice for taste.
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. Crispy Fried Hake Fillet is part of the Seafood recipes category. Recipe ideas and culinary inspiration to your inbox daily. ⬇ Download of hake fish - stock pics and picture in the best photography agency ✔ reasonable prices ✔ millions of high quality and royalty-free stock photos and images. Whiting or hake is very popular in Morocco and especially delicious fried.