Fried hake
Powdered mustard in batter behaves aggressively and becomes the dominant taste and smell, preventing the fish from expressing its natural taste. Dijon mustard consists of whole grains; this seasoning has a very light aroma with moderate bitterness. The egg batter is softly saturated with mustard notes, and the grains stick to the fish flesh. Hake fried in mustard batter will be a presentable dish for a festive family dinner.
1. Milk hake are small fish carcasses. Milk hake can be fried whole, and standard-sized fish can be cut into 2-3 pieces.
2. Without skin, hake carcasses are quickly marinated, and the finished fish turns out more tasty. Skinned hake is a double fillet with the spine bone inside. The skin is quickly removed from half-thawed fish: the carcass is rinsed with cold water, longitudinal cuts are made along the ridge, the fins are removed and the skin is removed with a thin knife.
3. Dressed carcasses are washed and lightly squeezed, squeezing with palms.Cut off half a lemon and pour the squeezed juice over the prepared carcasses. Sprinkle the hake with salt and black pepper. Take only a pinch of salt, and add the rest to the batter. The hake is marinated in lemon juice for 10 minutes.
4. Break two small eggs or one large one.
5. Mix eggs with salt and Dijon mustard.
6. The carcasses are dipped in batter and turned so that the flesh is well saturated with the egg-mustard mixture.
7. Bread hake carcasses in flour.
8. Fry the hake in vegetable oil for 5-6 minutes on each side. If the fish is fried over low heat, the batter becomes a soft shell, only the mustard seeds are fried until crunchy.
9. The remaining half of the lemon is cut into slices and served with fried fish. The carcasses are decorated with strips of Dijon mustard.
10. Fried hake is usually served hot; as it cools, it becomes harsh. But fish fried in mustard batter is good in any form. The cooled carcasses remain soft and juicy; they smell appetizingly spicy with lemon and black pepper.
11. Fried fish is served with mashed potatoes, buckwheat porridge, vegetable pilaf with long-grain rice. One fried milk hake carcass is enough for one serving.
12. The pulp of milk hake is particularly tender; it does not have the fibrousness characteristic of fillets of large adult fish. Milk hake is rarely used for ground and chopped dishes; the purpose of this fish is to fry in batter or stew in sauce.
Products:
- hake – 800 g,
- eggs – 2 pcs.,
- Dijon mustard – 1 tbsp. l.,
- flour – 1 tbsp., lemon – 1 pc.,
- sunflower oil – 100 ml,
- salt – 1 tsp,
- ground black pepper – 1/2 tsp.
Cooking sequence:
1. Milk hake are small fish carcasses. Milk hake can be fried whole, and standard-sized fish can be cut into 2-3 pieces.
2. Without skin, hake carcasses are quickly marinated, and the finished fish turns out more tasty. Skinned hake is a double fillet with the spine bone inside. The skin is quickly removed from half-thawed fish: the carcass is rinsed with cold water, longitudinal cuts are made along the ridge, the fins are removed and the skin is removed with a thin knife.
3. Dressed carcasses are washed and lightly squeezed, squeezing with palms.Cut off half a lemon and pour the squeezed juice over the prepared carcasses. Sprinkle the hake with salt and black pepper. Take only a pinch of salt, and add the rest to the batter. The hake is marinated in lemon juice for 10 minutes.
4. Break two small eggs or one large one.
5. Mix eggs with salt and Dijon mustard.
6. The carcasses are dipped in batter and turned so that the flesh is well saturated with the egg-mustard mixture.
7. Bread hake carcasses in flour.
8. Fry the hake in vegetable oil for 5-6 minutes on each side. If the fish is fried over low heat, the batter becomes a soft shell, only the mustard seeds are fried until crunchy.
9. The remaining half of the lemon is cut into slices and served with fried fish. The carcasses are decorated with strips of Dijon mustard.
10. Fried hake is usually served hot; as it cools, it becomes harsh. But fish fried in mustard batter is good in any form. The cooled carcasses remain soft and juicy; they smell appetizingly spicy with lemon and black pepper.
11. Fried fish is served with mashed potatoes, buckwheat porridge, vegetable pilaf with long-grain rice. One fried milk hake carcass is enough for one serving.
12. The pulp of milk hake is particularly tender; it does not have the fibrousness characteristic of fillets of large adult fish. Milk hake is rarely used for ground and chopped dishes; the purpose of this fish is to fry in batter or stew in sauce.
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