Fried Hake Steaks
6 servings
45 minutes
Fried hake steaks are a simple yet exquisite dish of Russian cuisine that combines the tenderness of white fish with a crispy golden crust. Hake, with its mild flavor and few bones, is perfect for frying. This recipe likely has roots in traditional Russian fish dishes where simplicity in preparation meets rich flavor. Crispy flour and airy eggs create an appetizing crust, while lemon adds a fresh tang that enhances the fish's taste. Hake steaks are best served immediately after cooking when they are still hot and juicy. This versatile dish is suitable for cozy home dinners as well as festive gatherings. Serve with mashed potatoes or fresh vegetables for a harmonious blend of flavors.
1
Cut the fillet into 6 steaks. Season the fish with salt on both sides.
- Hake: 1.5 kg
- Salt: to taste
2
Heat the oil in a deep fryer or deep pan to 180–190 degrees (you can check with a cube of yesterday's bread: at this temperature, it should brown within 30 seconds).
- Corn oil: 500 ml
3
Coat the steaks in flour, shake off the excess, and then dip in beaten eggs.
- Wheat flour: 50 g
- Chicken egg: 2 pieces
4
Drop the steaks in hot oil in batches of two and fry until a golden crust forms.
- Hake: 1.5 kg
- Corn oil: 500 ml
5
Remove the fish from the oil with a wide knife, let the excess fat drain, and keep warm while the other pieces are frying. Serve immediately upon readiness, garnished with a slice of lemon.
- Lemon: 1 piece
