Hake fried in flour
6 servings
30 minutes
Floured fried hake is a classic Russian dish where simplicity of preparation combines with an amazing harmony of flavors. This recipe, inherited from traditional Russian cuisine, highlights the natural taste of the fish while giving it an appetizing golden crust. The soft, tender hake fillet fried in corn oil with a delicate crunch of flour is perfectly complemented by fresh lemon wedges adding a slight tanginess. The dish is versatile—suitable for both everyday lunch and festive tables. Due to the simplicity of ingredients and quick preparation, fried hake has become a favorite for many families, preserving the warmth of home and the spirit of traditional cuisine.
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 fry in oil two at a time until golden brown.
- Wheat flour: 50 g
4
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 sliced lemon.
- Lemon: 1 piece
