You will need
    • Hake fillet
    • eggs
    • flour
    • crackers
    • salt
    • spices
    • vegetable oil
Before how to cook hake fillet, fish should be defrosted. This is best done in a natural way, leaving a fillet at room temperature for a few hours. If you unfreeze the fish in the water, then it will take all the juice and fillets will be too bland. The fish was more delicious, you can drizzle lemon juice or soy sauce, sprinkle with spices, then leave for half an hour. During this time the fillet will have time to absorb the flavor of the marinade and you can proceed to its preparation.
Roast fillet of hake coated in breadcrumbs or in batter. In the first case, the fillet is cut into portions, which are immersed in a container with a beaten egg. After the egg evenly cover the fish on all sides, is to roll it in the breadcrumbs. If fillet fried in batter, to make it required to beat the egg with a small amount of sparkling water and flour. You can do without soda, but its the bubbles that give the batter more airy. The consistency of the batter should resemble sour cream if it gets too thick, the dough will be too hard. Portions obmenivaetsya in the batter and laid on a hot griddle with hot oil. Pan should be very hot, otherwise the batter will flow down with fish.
Because fillet is thin enough that it is cooked much faster than regular fish. Layers of bread are grilled on both sides for 5-7 minutes. Fillets in batter fry for a few minutes longer, but it is enough 10 minutes. Flip the fish to the moment when the lower part forms a smooth crust. First the fire needs to be large enough, after the appearance of the crust it is necessary to reduce and saute the fillets for a few more minutes without covering the pan with a lid.