Battered Blue Hake or Whitefish Pan Fried

poniedziałek, 10 lutego 2014

Battered Blue Hake or Whitefish Pan Fried

Time: 30 mins


  • 1 1/2-2 lbs thick blue hake fillets or 1 1/2-2 lbs white fish fillets
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 tablespoons water
  • 1 1/2 teaspoons paprika
  • 1 teaspoon salt or 1 teaspoon salt substitute
  • 1 1/2 cups flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 2 tablespoons milk


  • 1 I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
  • 2 In a small mixing bowl, beat eggs, water, salt and paprika.
  • 3 In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
  • 4 Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
  • 5 Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
  • 6 Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
  • 7 After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
  • 8 Fry fish in two separate batches using the balance of vegetable oil for the second batch.
  • 9 Keep warm in the oven until all fish is cooked.
  • 10 The batter is very light tasting, not soaked with oil.
  • 11 Use a dipping sauce of your choice.
  • 12 If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

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