Crispy Pan-Fried Blue Hake with Paprika Batter
Experience the delightful flavors of New Zealand with this Crispy Pan-Fried Blue Hake recipe. Fresh blue hake fillets are cut into bite-sized chunks, seasoned, and enveloped in a light, crispy batter spiced with paprika, adobo seasoning, and a hint of salt. This dish is pan-fried to perfection, achieving a golden brown exterior that keeps the fish tender and juicy inside. Perfect for a quick weeknight dinner or a casual gathering, serve it with your favorite dipping sauce for an irresistible experience. Adjust the spice levels with cayenne for a kick, and remember to watch the cooking time based on your altitude for the best results!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Blue Hake fillets or Whitefish fillets
1.5-2 lbs (cut into 3 inch chunks)
Vegetable oil
1/2 cup (for frying)
Eggs
2 (beaten)
Water
2 tablespoons (to mix with eggs)
Paprika
1.5 teaspoons (for seasoning)
Adobo seasoning (without peppers)
1 teaspoon (for seasoning)
Salt or Salt Substitute
1 teaspoon (for seasoning)
Flour
1.5 cups
Cornstarch
2 tablespoons
Baking powder
2 teaspoons
Milk
2 tablespoons (more may be necessary for thinner batter)
Instructions
1
Begin by preparing the fish. Cut the blue hake into 3-inch chunks and pat them dry with paper towels to remove excess moisture. Set aside.
2
In a small mixing bowl, combine the eggs, water, salt, and paprika. Whisk them together until well mixed.
3
In a separate medium mixing bowl, combine the flour, cornstarch, and baking powder. Mix thoroughly to ensure even distribution.
4
Gradually incorporate the egg mixture into the dry ingredients, stirring until a consistent batter forms. If the batter is too thick, add milk one tablespoon at a time until you reach a thick consistency; it should stick to the fish without running off.
5
Heat a frying pan over medium-high heat and add 1/4 cup of vegetable oil. Allow the oil to heat until it shimmers.
6
Using tongs, dip each chunk of fish into the batter, ensuring an even coating. Carefully place the battered fish into the hot oil. For added coverage, use a spoon to add more batter on top of the fish once in the pan.
7
Fry the fish until the bottom is golden brown, then turn over to cook the other side. Press down lightly with a spatula to ensure even heating and cooking.
8
Depending on the size of your frying pan, you may need to fry the fish in two batches. Add the remaining vegetable oil for the second batch.
9
Once all the fish is cooked, keep it warm in a low oven until ready to serve.
10
Serve the crispy fish with a dipping sauce of your choice and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of fish is best for this recipe?
Fresh Blue Hake fillets are recommended, but any similar Whitefish fillets can be used as a substitute.
How should I prepare the Blue Hake before battering?
The fish should be cut into 3-inch chunks and patted dry with paper towels to remove excess moisture.
What are the main ingredients in the paprika batter?
The batter consists of eggs, water, paprika, flour, cornstarch, baking powder, and milk.
How do I ensure the batter sticks to the fish?
Patting the fish dry is crucial, and the batter should be thick enough to stick without running off.
What if my batter is too thick?
If the batter is too thick, you can add milk one tablespoon at a time until you reach the desired consistency.
What type of oil should I use for frying?
The recipe calls for vegetable oil, specifically using 1/2 cup total for the frying process.
What temperature should the oil be for pan-frying?
Heat the pan over medium-high heat until the vegetable oil shimmers before adding the fish.
How do I get extra batter coverage on the fish?
After placing the battered fish in the pan, you can use a spoon to add a bit more batter on top of each piece.
How long should I fry the Blue Hake?
Fry until the bottom is golden brown, then flip to cook the other side until it reaches the same color.
Why should I press down on the fish with a spatula?
Pressing down lightly helps ensure even heating and thorough cooking across the entire piece of fish.
Can I cook all the fish at once?
Depending on your pan size, it is often better to fry the fish in two batches using fresh oil for the second batch.
How do I keep the first batch of fish warm while cooking the rest?
Once cooked, keep the fish in a low-temperature oven to maintain its warmth and crispiness until serving.
What seasonings provide the flavor in this recipe?
The dish is seasoned with paprika, adobo seasoning (without peppers), and salt or a salt substitute.
How can I make this fish recipe spicier?
You can adjust the spice levels by adding cayenne pepper to the batter for an extra kick.
What is the purpose of cornstarch in the batter?
Cornstarch helps create a lighter, crispier texture in the fried exterior.
Is there a specific way to mix the batter ingredients?
Whisk the wet ingredients first, combine the dry ingredients separately, and then gradually incorporate the wet into the dry.
Does altitude affect the cooking of this recipe?
Yes, you should watch the cooking time closely as it may vary based on your local altitude.
Where is Blue Hake typically sourced from?
Blue Hake is a popular fish often associated with the waters of New Zealand.
What is the recommended serving size for this recipe?
The recipe uses 1.5 to 2 lbs of fish, which is generally suitable for a family meal or small gathering.
Can I use an egg substitute in the batter?
While the recipe specifies two beaten eggs, common egg substitutes may work, though the texture of the batter might change.
How many teaspoons of baking powder are needed?
The recipe requires 2 teaspoons of baking powder to help the batter puff up and become crispy.
Is adobo seasoning necessary?
Adobo seasoning adds a specific savory flavor, but you can adjust the seasonings based on your personal preference.
What should the final texture of the fish be?
The fish should have a golden brown, crispy exterior while remaining tender and juicy on the inside.
How much paprika is used in the seasoning?
The recipe calls for 1.5 teaspoons of paprika mixed into the egg and water base.
Can I use milk instead of water in the first step?
The recipe uses water to mix with eggs initially, but milk is used later to adjust the batter's thickness.
What tools are best for handling the fish in the oil?
Tongs are recommended for dipping the fish into the batter and placing it into the hot oil safely.
Should the adobo seasoning have peppers?
The recipe specifies using adobo seasoning without peppers to maintain the intended flavor profile.
How much flour is required for the batter?
You will need 1.5 cups of flour for the dry mix component of the batter.
What should I serve with the crispy pan-fried fish?
It is best enjoyed with a dipping sauce of your choice, such as tartar sauce or a lemon-based dip.
Is this a quick recipe to make?
Yes, it is described as a perfect recipe for a quick weeknight dinner or a casual gathering.