Description
A delightful and easy-to-prepare dish featuring tender hake fillets coated in crispy breadcrumbs, seasoned to perfection.
Ingredients
- 6 skinless hake fillets (approx. 450g/1 pound)
- 1/4 tsp garlic powder
- 1/4 tsp paprika powder
- 50 g (1/3 cup) all-purpose flour
- 80 g (1/2 cup) breadcrumbs
- 2 eggs
- 500 ml (2 cups) canola oil (for frying)
Instructions
- If using frozen hake fillets, prepare them in advance by defrosting.
- Pat dry the hake fillets and place them on a baking sheet.
- Season on both sides with salt, pepper, garlic powder, and paprika powder.
- Prepare three plates: place flour in one, whisk the eggs in another, and empty breadcrumbs into a third.
- Coat each fillet individually by first dipping into flour, then the egg mixture, and finally the breadcrumbs, shaking off any excess.
- Heat canola oil in a deep skillet over high heat until it reaches 170°C / 340°F.
- Fry the fillets in batches, about three at a time, for 5–6 minutes, flipping once.
- Remove the golden-brown fillets and drain excess oil on a wire rack lined with paper towels.
- Season with salt or fleur de sel to taste. Serve with your favorite side.
Notes
Experiment with seasonings; adding a sprinkle of lemon zest to the breadcrumbs can enhance flavor!
