Delicate snow-white fillet, golden crisp batter. Each piece is impregnated with spicy aroma of spices – a favorite hake.
- Hake fillet – 500 g
- Salt – 1 tsp
- Water – 1 cup
- Eggs – 1 pc
- Flour – 3 tbsp
- Starch – 2 tbsp
- Milk – 0.5 cups
For citric salt:
- Sweet pepper – 100 g
- Lemon – 3 pieces
- salt – 3 tablespoons
- Garlic – 3-4 cloves
Clean the fish on the scales, remove the entrails, cut off the fins. Wash and dry, separate the fillet from the ridge, and the skin, remove bones. Cut the slices of fillet by 3-3.5 cm. Dissolve the salt in the water, put the hake in a salt solution for 5-7 minutes. Salted hake pat dry.
Batter. Whisk the egg whisk, add parts of flour, milk, starch. Season with salt, dried mint and dry oregano. Ready batter cover with foil and place in refrigerator for 15 minutes.
Tip: To make a thick batter and kept well, whip it in an ice bath.
Pieces of fish roll in flour, then in batter and fry on a well heated pan for 2-3 minutes on each side. Put the fish on the foil, sprinkle with seasoning “Lemon salt”, wrap and let it sit for a while.
Tip: during cooking, do not cover the lid, so that the skin is not softened, and would not let the fish juice.
Seasoning “Lemon salt”. Lemon peel cut into strips. Cover the baking parchment, put the zest and garlic and dry in the oven at 100 degrees. In a blender grind salt, zest and pepper.