Hake in batter: turn-based cooking recipe

Heck is one of the most valuable representatives of codfish. It contains a lot of useful vitamins and minerals, has high taste qualities and is low-fat and medium-caloric. If you want to pamper yourself and the family with a delicious fish dish, then cook the hake in batter. There are a lot of recipes. We offer you a time-tested claret based on egg whites, airy and "fluffy".

Ingredients for batter

Strictly following the prescription, you will prepare the amount of batter, which is enough for 1200 grams of fish. The dish is difficult to call festive, but it is very tasty and has a great output of the final product, it is convenient to cook for a large company. In order for you to get an original heck in batter, the following components will be required:

• Chicken egg - 6 pcs .;
• Wheat flour - 180 g;
• Milk - 180 g;
• Vegetable oil (in dough) - 12 g;
• Salt and sugar for 0.5 tsp;
• Hake fillets - 1,2 kg.

Step # 1

If you have a fish in front of you, then you need to clean it, gut it, wash it and separate the loin. As a rule, the average size of the carcass does not exceed 40-50 cm, so it is quite possible that you will need two pieces. The backbone and the head can be used later to make a delicious oakhi team. Hake fillet is weighed (for calculation of batter), and then cut into small blocks, in cross section their dimensions should be 1.5 x 1.5 cm, and the length is 5-6 cm. Preliminary 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 the batter is prepared simply, but requires a certain amount of time.

Step # 2

Egg proteins must be carefully separated from the yolks. Use a special tool for this purpose or use your shells carefully. Chilled proteins with a mixer whisk to a lush foam, the peaks should be strong and stable. Only in this way you will get airy. The recipe is simple, as you can see, but there are a few nuances that must be considered.

Step # 3

In a separate bowl, dissolve salt and sugar in the milk of room temperature, then gradually pour in the flour and thoroughly knead the dough to a smooth and smooth consistency without lumps. Next, add six egg yolks and vegetable oil. Mix again.

Step # 4

In the milk and flour mass carefully enter the whipped whites. Stir extremely gently, with smooth movements from the bottom to the top, so that the sticker is not "opal", but remains thick and airy. Do not use a mixer or a whisk.

In a large cauldron or frying pan, wok over high heat, heat the vegetable oil. Readiness is determined by dropping a little dough. In order to fry fish hake in batter, you need 2-3 glasses of vegetable oil, periodically it will need to be poured.

Step # 5

Pickled pieces of fish string on a fork and gently dip into the batter to spread it evenly over the entire surface. Then lower them into preheated vegetable oil. The cooking time 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.

Pieces of fish in batter put on paper napkins, so that excess fat absorbed. Then transfer them to a serving flat dish and serve to the table, decorating with greens and fresh vegetables.

One of the main advantages of the dish is the elementary simplicity of cooking.

Conclusion

Hake in batter, the recipe of which we have offered you - a dish that can surprise even the most capricious guests and those who do not particularly like fish. Lemon marinade and piquant white or pink pepper give the dish a light witticism, and the claret like a "down pillow" envelops the pieces. Serve the dish as an independent with vegetable salads. Fish in batter are equally good to taste in both hot and cold and can be used for a picnic.