Hake medallions in a frying pan

A bright and fragrant dish for a family dinner! To quickly and tastefully fry fish medallions from frozen hake in a frying pan, no special culinary skills are required. You just need to defrost the fish, dip it in batter and fry in vegetable oil until golden brown. Simple and delicious!

Maria

Recipe author

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Composition / ingredients

servings:

Hake (medallions)

600

Olive oil

Lemon juice

Garlic powder

0.5

Ground black pepper

to taste

Salt

to taste

Batter:

Eggs (large)

Mayonnaise

Flour (with slide)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 52 % 14 g

Fats 41 % 11 g

Carbohydrates 7 % 2 g

165 kcal

GI: 0 / 0 / 100

Step-by-step cooking

Cooking time: 50 min

Step 1:
How to make medallions from hake? Prepare the necessary ingredients. Hake medallions are usually sold frozen. They are pieces of fish fillet without skin and bones, compressed into tight washers, which even after defrosting with careful handling do not break up into separate pieces.
Step 2:
Pre-defrost the medallions, put them on a plate. Brush with lemon juice on both sides and sprinkle with dry garlic and spices. Leave to marinate for 25-30 minutes.
Step 3:
Meanwhile, prepare the batter. In a bowl, whisk a large selected egg with mayonnaise until smooth. If the egg is small, then take two.
Step 4:
Add flour and whisk thoroughly again. I advise you to sift the flour when adding it to the batter - this way you will avoid flour lumps.
Step 5:
As a result, you should get a viscous homogeneous batter without lumps.
Step 6:
Dip each fish medallion into the batter from all sides.
Step 7:
Heat vegetable oil in a frying pan over medium heat. Lay out the medallions and fry for about 5-6 minutes until golden brown.
Step 8:
Then turn the fish medallions to the other side and fry for about 5 more minutes under the lid until golden brown.
Step 9:
Transfer the finished hake medallions to a plate, serve with fresh herbs and serve to the table. Bon appetit!

Use oil with a high smoking temperature for frying! Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it.
Unrefined oils, with rare exceptions, have a low smoking point. There are a lot of unfiltered organic particles in them, which quickly begin to burn.
Refined oils are more resistant to heating, and their smoking point is higher. If you are going to cook food in the oven, on a frying pan or grill, make sure that you use oil with a high smoking point. The most common of the oils with a high smoking point: refined varieties of sunflower, olive and grape.

To check whether the oil has warmed up well enough in the pan, you can do it in a simple way. Lower a wooden spatula into it. If bubbles have gathered around it, then you can start the frying process.