Sea fish, similar to hake or pollock, are often cooked in batter. This is a simple and unsophisticated way, except for one thing - the batter must be of such density that it keeps well on the pieces of fish, and at the same time is not so thick that it turns out “fish in dough”.
It is very easy to circumvent this difficulty by not mixing eggs and flour for batter, and dividing the process into two separate parts - first roll the fish down into flour, and then into a beaten egg. It is impossible to make a mistake with the consistency in this case, and the pieces are beautiful and neat.
- Hack carcass
- egg - 1 pc.
- flour - 2 tbsp. l
- vegetable oil
1. Clean the fish from the films on the inner surface of the abdomen and cut off the fin. Wash, cut into thick pieces and rub with salt inside and out.
2. Add a pinch of salt to the egg and whisk.
3. Carefully roll the outer surface of each piece in the flour. At the same time, the hands should be dry so that the flour does not stick and is not removed from the fish.
4. Put the carcass parts into the flour and place in the egg and turn it over until it evenly covers the whole piece.
5. Heat the pan well with vegetable oil. You need to spread the fish on a hot frying pan so that the batter is not soaked with oil, but then the fire needs to be slightly lowered and continue cooking on moderate heat under the lid.
So that the fish is well cooked and evenly covered with a delicious crust of batter, you need to turn the pieces several times on all possible sides, including the sides of the pieces.
Grilled hake can be served with boiled rice, mashed potatoes, another vegetable side dish or light salad.