I love fish and quite often I prepare it for me and my husband, and of course if guests come. A meal prepared this way is the same as in restaurants. The taste is fantastic! The fried hake is wonderfully baked on the outside and inside, I believe you will love it. It is easy to prepare and ready at the same time. Follow this wonderful recipe.
Ingredients: easy, total time:60 min. 4 persons
1 kg of hake fillet cut to 8 cm
6 Tablespoons flour
4 Tablespoons cornflour
4 teaspoons allspice/red ground pepper
2 teaspoons crushed paprika
dry spice /Vegeta for seasoning hake
2 teaspoons pepper
a little salt for seasoning hake
lemon/cut into slices
300 -400 ml oil for frying
For chard with potatoes needed:
600 g chard fresh boiled or frozen, chopped
4 cloves of garlic, finely chopped
little salt
1/2 tsp dry spice/Vegeta
40 g butter
3 potatoes, cut into medium pieces
oil
apple-cider vinegar to sprinkle over chard or lemon
Preparation:
Chard and Potatoes:
Cut the potatoes into medium pieces, put in salted water, cook for about 20 minutes. Then strain them well and set aside.
Pour a little oil into a deeper medium pot and wait for it to heat over a moderate heat.
Add the already boiled chard, salt, dry spice/Vegeta and stir well, let it cook for 10–15 minutes. When the chard has softened, add the chopped garlic, after 30 seconds add the strained boiled potatoes and stir, immediately add the butter, stir lightly, there must be a little liquid at the bottom of the pot. You cook it all at a slightly moderate temperature, cook for another 5–7 minutes.
Extinguish the fire, cover the pot.
Hake fillets:
Cut hake fillets to a length of 8 cm. Dry them well with a kitchen towel. It is very important that the fish is not wet.
Season with dry seasoning/Vegeta and a little salt, place them on a larger tray.
In another shallow plate, add flour, allspice, crushed paprika, pepper, corn flour and mix the ingredients well.
Roll the fillets well in that mixture, place them on a clean plate next to each other.
Heat a lot of oil in a pan that does not stick to a slightly moderate heat.
As soon as the oil became hot and started to crackle, put the fillets to fry until they turn brown on both sides. Bake them for 4–5 minutes on each side, then turn to the other side.
Place the fried hake on kitchen paper in a plate to soak up the excess oil.
Serve hot with this wonderful side dish and slice of lemon.
Sprinkle chard with potatoes with a little apple-cider vinegar or lemon to taste.
Buon appetito!
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