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Automatically translated version. May contain inaccuracies compared to the original.
To keep hake structure, be juicy and tasty, you should consider important nuances during cooking. This is emphasized on the TSN website.
Thawing. Do not thaw hake in a microwave or hot water. It is better to transfer the fish from the freezer to the fridge in advance and let it thaw slowly. This will preserve the fiber structure and the meat will not be watery.
Marinade. Before frying, you should marinate the fish for at least 20 minutes. An ideal marinade will be a mixture of lemon juice, pepper, salt, and dried herbs. If desired, you can add a little sour cream or kefir to the marinade. These products will soften the fish and give it tenderness.
Dry the fish and coat with breadcrumbs. After marinating, hake should be patted dry with a paper towel to remove excess moisture. This will help form an appetizing crust. For breading, you can use flour or a mixture of flour and semolina. This will help create a golden, crispy crust on the surface, while the fish inside remains juicy and tender.
Fry in a well-preheated pan. Do not place hake on a cold pan, as the fish will fall apart. You need to heat the oil, then lay out the pieces. Fry on medium heat for 3–4 minutes on each side until the golden crust forms. Do not flip the fish many times, as this destroys its texture.
Cover with a lid after frying. To keep hake juicy inside, after frying reduce heat to minimum, cover the pan with a lid and leave for 3–5 minutes. You can add a spoon of water or a piece of butter – then the fish will be more tender.
Document: PDF proof of the original version of the news item "Хек розвалюється під час смаження? П'ять правил, які грантовано допоможуть зробити його ідеальним". It records the publication content at the moment of the first scan, the preservation date and the source: Gordon.
