Breaded Fish
Ingredients
- 600 gEuropean hake (filleted)
- 100 gWheat flour (sifted)
- 2 pcEgg (beaten)
- 500 mlExtra virgin olive oil (for frying)
- 1 pinchGray sea salt
- 1 pcCitrus limon (L.) Burm. f. (in wedges)
Method
Pearlescent hake fillets encased in a golden, puffed crust. Hot olive oil seizes the batter for a sharp contrast between the crispy exterior and the tender heart.
- 1
Thoroughly pat the hake fillets dry with paper towels. Moisture prevents the batter from sticking. Cut the fish into large, equal-sized strips to ensure even cooking.
- 2
Dredge each piece in wheat flour, then tap to remove the excess. Dip the fillets into the beaten egg seasoned with a pinch of salt. The fish must be completely coated.
- 3
Heat the olive oil in a wide pan. When it shimmers and a pinch of flour sizzles in it, add the fish. The batter should puff up immediately. Cook for 2 minutes per side until golden brown.
Frequently asked questions
How do you get this dish right?
- Do not overcrowd the pan, otherwise the oil temperature drops and the fish becomes soggy.
- Use a cooling rack instead of paper towels to prevent steam from softening the crust.
How long does this dish keep?
Consume immediately to preserve the crispness. Does not store well in the refrigerator.
