Hake is an inexpensive, low-calorie and very healthy fish. Some consider it dry, because of what they fear that the dish from it will turn out not too tasty. But these fears are in vain: you can easily bake a hake, put it out and even fry it so that it remains juicy and tender. Experienced housewives know how to cook a hake in a pan, so that the dish meets expectations. Knowing their secrets, even an inexperienced cook will cope with this task.
Cooking Features
Heck in a pan can be prepared in two ways: fry or stew. There are much more recipes. A tasty dish can be made on any of them, if you know a few subtleties.
- Heck is usually sold frozen, because otherwise it is not possible to keep it unspoiled for a long time. After improperly defrosting fish and meat lose their juiciness. However, if you give the hake to thaw out in the refrigerator, not trying to speed up the process using warm water or heating in the microwave, then freezing will not affect its succulence.
- It is very important that the fish freeze only once. Repeated freezing can be indicated by the irregular shape of the fish.
- It is best to fry the hake in a pan in batter or breaded, which will “seal” the juice inside the piece. If you fry fish without breading, then this should be done for long. In order to bring the hake to readiness, it can be extinguished.
- The hake fillet will roast faster than a steak with bone or carcass. For this reason, it is better to acquire for frying fillet of hake or learn how to carve the carcass yourself. To do this, the dorsal and ventral fins are cut off from the headless carcass, then the fillets are cut from the tail to the head, leading the knife along the spine with a minimum inclination to it. After this, you will only have to arm yourself with forceps and pull out the bones sticking out of the fillet.
- You need to fry a hake on high or medium heat without covering the pan with a lid. Only in this case a ruddy crust is quickly formed, which will help preserve the juiciness of the fish.
- It is possible to lay out pieces of a hake only on a hot frying pan, otherwise they will burn. Fry the fish preferably in a large amount of oil.
- If you want to reduce the calorie content of the finished dish a little, you can put the fried fish on a napkin, and only after it has absorbed the excess oil, put it on the dish or put it on the plates.
Knowing these secrets, you can choose any favorite recipe for preparing a hake in a pan. The result will certainly have to your taste.
Hake fried breaded
Composition:
- hake - 2 kg;
- lemon - 1 pc .;
- chicken egg - 2-3 pcs .;
- salt, ground pepper - to taste;
- flour and breadcrumbs - how much will go;
- vegetable oil - how much will leave.
Preparation Method:
- Thaw the hake, rinse well and dry with paper napkins. Cut into fillets or steaks about 1 cm thick. If you are going to cook the fillets, cut them into pieces about 2, 5-3 cm wide.
- Sprinkle pieces of fish with lemon juice squeezed from half of the fruit. Cut the remaining half into thin, semicircular slices and leave to decorate the finished dish.
- Sift flour, add salt and pepper to it. Stir. If desired, add some cornmeal.
- In a separate bowl, whisk or whisk the eggs with a fork.
- Pour oil into the pan, put it on fire.
- When the pan is hot, roll the hake pieces first in flour, then in the egg, and finally in breadcrumbs.
- Put in a frying pan and fry over high heat, first on one side, then on the other, giving each side 4-5 minutes (steaks should be fried a little longer than fillets).
- Lay a napkin on a plate and place fish on it. Wait until the excess oil is drained from the fish and absorbed into the napkin, then spread the hake into plates, decorating with fresh greens and lemon slices.
Serve fried hake bread with a side dish. It harmonizes well with mashed potatoes and boiled rice.
Hake in batter
Composition:
- fillet of hake - 1 kg;
- chicken egg - 2 pcs .;
- beer or carbonated mineral water - 100 ml;
- wheat flour - 70-100 g;
- salt, seasoning for fish - to taste;
- vegetable oil - how much will leave.
Preparation Method:
- If you have a hake with a carcass, then, having thawed it, divide it into fillets. If you purchased a ready-made fillet, you only need to defrost it. Rinse the fillets, dry with a kitchen towel and cut into 2 cm pieces. Sprinkle each piece with a small amount of seasoning for fish. If the seasoning contains salt, keep this in mind when preparing the batter.
- In a bowl, beat the eggs with salt. Add sifted flour, first limiting to 4 tablespoons. Mix thoroughly to obtain a homogeneous thick mass.
- Add beer or mineral water (with gas) to the bowl, stir. By adding flour as necessary, bring the mass to the consistency of thick cream.
- Add a tablespoon of vegetable oil to the dough, mix.
- Heat the oil in the pan.
- Dip each piece of fillet in batter and put in boiling oil in the pan. Fry over medium heat without a lid, turning over periodically until the dough is browned on all sides.
- Put the fish on a napkin to remove excess fat. Then put the finished dish on a clean plate.
Hecke in batter is usually served without a side dish as an independent snack. It is suitable for a buffet table, it can be served with beer.
Hake in a pan in tomato sauce
Composition:
- hake - 2 kg;
- tomato paste - 50 g;
- water - 100 ml;
- vegetable oil - how much will leave;
- wheat flour - how much will leave;
- salt, pepper mixture - to taste;
- lemon - 1 pc .;
- onions - 100 g;
- dried herbs - to taste;
- fresh greens - at will (for decoration).
Preparation Method:
- Wash the carcass of the hake, dry it with napkins and cut into pieces with a width of about 1, 5 centimeters thick.
- Mix the juice squeezed from whole lemon with pepper, a small amount of vegetable oil (a teaspoon) and herbs. Cover this mixture with the hake steaks and marinate for 15 minutes.
- Dissolve tomato paste with water. If desired, add to this mixture fresh greens, finely chopped it, and dried vegetables. Do not forget to leave some greenery to decorate the finished dish.
- Peel onion, cut into small cubes. Fry until golden brown in a clean pan, mix with tomato paste.
- Heat the butter in a separate frying pan.
- Breast the steaks in the flour mixed with salt and fry on medium intensity for 7 minutes (about 4 minutes on one side and 3 minutes on the other).
- Fill the fish with tomato sauce. Cover the pan with a lid, reduce heat. Simmer for 10 minutes.
As a side dish, hake steaks in a tomato sauce cooked in a pan can be served with potatoes or rice. Do not forget to sprinkle the fish with fresh herbs before serving.
Hake in a pan with vegetables
Composition:
- fillet of hake - 0.5 kg;
- onions - 150 g;
- carrots - 150 g;
- vegetable oil - 20 ml;
- mayonnaise - 50 g;
- hard cheese - 100 g;
- salt, a mixture of peppers - to taste.
Preparation Method:
- Wash the fillet of the hake and cut it into small pieces, pre-dried and rubbed with a mixture of peppers and salt.
- Peel the carrots and grate them on a grate for Korean salads. If you do not have such a grater, you can use the usual one.
- Remove onion peel. Cut the onion into thin rings or ring halves.
- Grease a thick-bottomed deep pan. At the bottom of it, lay out half the onion, put a layer of carrots on top, using half of this vegetable.
- Place the hake fillet on the vegetable cushion.
- Cover the fish fillet with a layer of onion, then a layer of carrots, using the remaining vegetables completely.
- Smear carrots with mayonnaise.
- Finely rub the cheese, sprinkle it on the dish.
- Cover the pan with a lid and set on very low heat.
- Simmer for 30 minutes, until cheese is completely melted.
The hake prepared according to this recipe will be tasty both hot and cold. It can be served with a side dish or as an independent snack. If desired, the same method can be cooked in a pan and steak hake. But in this case, they will have to cook a little longer (about 10 minutes).
Hake stewed in a frying pan in sour cream
Composition:
- hake - 2-2, 5 kg;
- onions - 0, 3 kg;
- vegetable oil - 100 ml;
- milk - 0, 2 l;
- sour cream - 0, 3 l;
- chicken egg - 2 pcs .;
- flour - how much will leave;
- salt, pepper - to taste.
Preparation Method:
- Cut heck fillets. Wash each layer of fillet, dry with napkins and rub with pepper. Leave for 10-20 minutes.
- Peel the onion and cut it into small cubes.
- Beat eggs, mix them with milk and sour cream. Add a little salt and pepper to this mixture. Stir to make the sauce a uniform consistency.
- Fish fillet cut into portions. Every piece of bread in flour.
- Fry the fish in boiling oil for about 3 minutes on each side.
- Reduce heat, place a bow on the fish, cover with a lid and cook another 7-8 minutes.
- Fill the fish with sour cream sauce. Extinguish 10-12 minutes.
Hake in cream sauce is soft and juicy. The sauce itself can be used as a sauce.
In order to cook delicious hake in a pan, it is not necessary to be a skilled cook. With knowledge of several secrets and successful recipes, even a novice hostess will cope with this task.
