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Fillet of hake in batter

Hake Fillet in Batter

Love light, quick, and filling meals? Read on and get dinner started! Hake is a favorite in plenty of households. It's always easy to find, and it works in so many ways that you could cook it all month long without getting bored. Here's a simple one: hake fillet in batter. Fast, easy, and satisfying!

Foster

Recipe author

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Composition / ingredients

Servings:

Hake

700

Eggs (small or medium, or one extra-large)

Sour cream

All-purpose flour

Salt

Ground black pepper

Sunflower oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 63 % 15 g

Fats 29 % 7 g

Carbohydrates 8 % 2 g

126 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 20 min

Step 1:

How do you make hake fillet in batter? Wash the whole fish well and scrape off any remaining scales, then pat it dry. To fillet the fish, cut along the backbone, open it up, and pull out the spine. Clean out the belly cavity.
Step 2:

Separate it into two fillets and trim away anything you don't want—membranes, scraps, and the bones where the fins attach.
Step 3:

Cut each fillet into serving-size pieces.
Step 4:

Season with salt and pepper.
Step 5:

Toss to coat and let it sit for a few minutes.
Step 6:

Crack the eggs into a bowl for the batter. If the eggs are large, one will do.
Step 7:

Add the sour cream.
Step 8:

Add the flour, and season the batter with a little extra spice if you like.
Step 9:

Whisk until smooth.
Step 10:

Set a skillet with oil over the heat. Drop some of the fish into the batter and stir to coat.
Step 11:

Use a fork to lift the fish into the pan and fry.
Step 12:

Depending on the heat and the size of the pieces, each side takes 1 to 2 minutes. Once the batter turns golden on one side, flip it over.
Step 13:

Transfer the cooked fish first onto a paper towel to drain, then move it to a platter and serve.

Any oil is only good up to a certain point—its smoke point, where it starts to burn and forms harmful compounds, including carcinogens. For help choosing the right frying temperature and the best oil for the job (and which ones to skip), read more here.
One more thing: the wrong pan can ruin even the best recipe. For all the details on picking the perfect skillet for different dishes, read here.
Keep in mind that thawing your ingredients the right way has a big impact on the quality and flavor of the finished dish. To avoid common mistakes and find the best method, see our article on defrosting.