Orly Fried Hake

Updated: Sep 20

Orly Fried Hake

## Discover the Delight of Orly-Style Fried Hake: A Crispy Culinary Classic

Experience the exquisite taste of Orly-style fried hake, featuring a tender interior and a perfectly crispy exterior. This dish is a staple in my culinary repertoire, frequently requested by those who try it. To prepare this recipe, you will need either frozen or fresh whole hake fish, along with flour, beer, red ground paprika, dry seasoning Vegeta, and salt. It pairs wonderfully as a side dish with potato salad, mashed potatoes, French fries, or boiled potatoes with Swiss chard. Ideal for both lunch and dinner, this dish is also a quick solution for entertaining unexpected guests. The preparation is straightforward and efficient. Let's create this delightful dish together by following the recipe.

Ingredients: cup measure 200 ml, simple, total time: 35 min, 3-4 serving

Preparation:

Preparation Hake:

If you use frozen fish, take it out of the freezer a day before and put it in the fridge.
On the day of preparing the fish, cut it into pieces if it has already been cleaned.
If the fish is fresh and whole, then cut the top, bottom and sides of the fins with the help of scissors.
After that, clean the scales from all sides.
Then cut the lower part where the stomach is from head to tail and take out all the entails. Finally, cut off the head and wash it if there is blood, wash it and put it to drain well in a colander.
When the fish is well drained, take a kitchen towel and dry it well, then cut it into the desired pieces. Set aside

Orly fish mix:

Pour one and a half cup (200 ml) of flour into a deep and wide bowl, then gradually add beer and mix with a wire until you get a uniform mixture without lumps.
Then add the spices: ground paprika, Vegeta dry seasoning and salt, mix everything with a wire until everything is combined.
The mixture must be thicker than the mixture, and the pancakes.
Heat the oil over moderate heat.
When the oil has become hot, roll the pieces of fish, drain well from the excess and put them in the hot oil, fry for about 7–10 minutes on all sides, including the sides, until they are well browned.
Place the finished fried pieces of fish on a kitchen towel to absorb excess fat.
Hake in pieces, serve warm with a combination of mashed potatoes, potato chard , French fries or potato salad with the addition of fish dressing and a lemon wedge.