Hake is one of the most valuable representatives of cod fish. It contains a lot of useful vitamins and minerals, has high palatability and at the same time low-fat and medium-calorie. If you want to pamper yourself and your family with a delicious fish dish, then cook the hake in batter. There are a lot of recipes. We offer you a time-tested batter based on egg whites, airy and fluffy.
Ingredients for batter
Strictly following the recipe, you will prepare such an amount of batter that is enough for 1200 g of fish. The dish can hardly be called festive, but it is very tasty and has a large yield of the final product, it is convenient to cook for a large company. In order for you to get the original hack in batter, you will need the following components:
- chicken egg - 6 pcs.;
- wheat flour - 180 g;
- milk - 180 g;
- vegetable oil (in the dough) - 12 g;
- 0.5 tsp salt and sugar;
- hake fillet - 1.2 kg.
Step number 1
If you have the whole fish in front of you, then you need to clean, gut, wash and separate the loin. As a rule, the average carcass size does not exceed 40-50 cm, so it is quite possible that you will need two pieces. In the future, the ridge and head can be used to prepare a delicious team of fish soup. Weigh the hake fillet (to calculate the batter), and then cut into small cubes, in cross section their sizes should be 1.5 x 1.5 cm and length should be 5-6 cm. Previously, for a more pronounced taste, you can marinate the fish in lemon juice with the addition of freshly ground pepper (white or pink). Hake in batter is simple, but it takes some time.
Step number 2
Egg whites must be carefully separated from the yolks. Use a special tool or gently work with shells. Beat the cooled proteins with a mixer until lush foam, the peaks should be strong and stable. Only in this way will you get an air batter. The recipe is simple, as you can see, but there are several nuances that need to be considered.
Step number 3
In a separate bowl, dissolve salt and sugar in milk at room temperature, then gradually add flour and knead the dough thoroughly to a smooth and smooth consistency without lumps. Next, add six egg yolks and vegetable oil. Stir again.
Step number 4
Gently introduce whipped proteins into the milk and flour mass. Stir extremely carefully, with even movements from bottom to top, so that the batter does not “fall off”, but remains thick and airy. Never use a mixer or whisk.
In a large cauldron or wok pan over high heat, heat vegetable oil. Determine readiness by dropping a little dough. In order to fry hake fish in batter, you need 2-3 glasses of vegetable oil, periodically it will need to be added.
Step number 5
String the pickled pieces of fish on a fork and gently dip in batter so that it spreads evenly over the entire surface. Then dip them in warmed vegetable oil. Cooking time directly depends on the size of the pieces, if you strictly follow the recipe, then 7-8 minutes is enough. During this time, the dough should acquire a golden hue.
Put slices of fish in batter on paper napkins to absorb excess fat. Then shift them to a serving flat dish and serve to the table, garnished with herbs and fresh vegetables.
One of the main advantages of the dish is its simple cooking.
Conclusion
Hake in batter, the recipe of which we offered you, is a dish that can surprise even the most capricious guests and those who especially do not like fish. Lemon marinade and spicy white or pink pepper give the dish a touch of lightness, and the batter is wrapping pieces like a “down pillow”. Serve the dish as a standalone with vegetable salads. Fish in batter is equally good in taste, both hot and cold, and can be used for a picnic.