When it comes to hake, it is important to choose fish with bright, clear eyes and firm, shiny skin.
Fresh hake should have a neutral, pleasant sea smell.
Expert of the online publication "BelNovosti" Yulia Arkhipova , a cook and fourth-class baker, told what to do in this case.
When buying hake, it is important to pay attention to its type, since the quality of the fish directly affects the final result of the dish.
Preparation
To give the hake even more flavor and preserve its juiciness, it is recommended to cut the fish into portions.
This will also help speed up the cooking process and ensure even soaking with batter. Frying a whole hake is definitely not the best idea, as it significantly increases the cooking time.
What kind of batter to make
Batter is a mixture of flour, eggs and spices that gives the dish a crispy outer layer.
To prepare the batter, you need to mix the flour and eggs, mixing everything thoroughly until you achieve the perfect consistency.
Then add spices to taste - salt, pepper, garlic, paprika and other favorite seasonings.
How to fry properly
The fish is dipped in batter, ensuring each portion is evenly coated.
Then it is fried in a heated frying pan with vegetable oil until golden brown on each side. If the oil starts to turn black, it should be replaced immediately.
How to serve
It is best served with a slice of lemon and green herbs to add extra flavor and freshness to the dish.
Hake in batter goes well with mashed potatoes, fresh vegetables or green salad.
Earlier we told you how to make pearl barley incredibly appetizing.
Expert: Julia Arkhipova
