Fried hake in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. Hake is not a very bony fish, so you can use both hake fillets and hake steaks to prepare this dish. Of course, chilled fish is better - it contains much more nutrients than frozen fish. If suddenly you have only frozen hake, you need to defrost it correctly: put it in the refrigerator from the freezer at a temperature of + 5, and then at room temperature

2. Step 2:

   

   So, wash the fish well, dry it. If necessary, separate the films and excess bones. If you have large pieces, like I have a fairly long hake fillet, cut into medium-sized pieces.

3. Step 3:

   

   A few words about flour. I used plain wheat flour. But you can take rice, buckwheat, and corn, - each time your fish will get a new taste, thanks to breading from different types of flour. Mix flour with salt. At the same stage, you can add other herbs and seasonings to the flour, only dried. Perfectly combined with fish: pepper and garlic powder for lovers of spicy, thyme and rosemary - for lovers of fine cuisine.

5. Step 4:

   

   Roll each piece of fish well in the flour mixture from all sides.

6. Step 5:

   

   Heat the vegetable oil well in a frying pan. It can be anything: the cheapest sunflower and corn, and expensive olive. But the oil must be refined so that it does not burn during frying. It is better to use a frying pan with a non-stick coating or cast iron, like mine. Otherwise, the crispy breading will stick to the pan.

7. Step 6:

   

   Also make sure that moisture does not get into the heated oil, otherwise there will be a lot of splashes. Fry the fish over medium heat for 5-7 minutes on each side. Fish is fried quickly and usually this time is enough for its roasting. Bon appetit!