Signature Hake Recipe

Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, salt, and black pepper until fully combined.

Add Wet Ingredients

Make a well in the center of the dry ingredients and add the cold sparkling water and the egg. Whisk until the batter is smooth and free of lumps, then set aside.

Season the Hake

Pat the hake fillets dry with a paper towel. Season both sides of each fillet with salt and black pepper, ensuring even coverage.

Heat the Oil

In a large, deep skillet or frying pan, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can test the oil's readiness by dropping a small amount of batter into the oil; if it sizzles and rises to the surface, it's ready.

Coat and Fry the Hake

Dip each seasoned hake fillet into the batter, ensuring it is fully coated. Carefully place the battered fillet into the hot oil. Fry the fillets for 3-4 minutes on each side or until golden brown and cooked through. Avoid overcrowding the pan; fry in batches if necessary.

Drain and Serve

Once cooked, remove the fried hake fillets and place them on a plate lined with paper towels to drain excess oil. Serve hot with your choice of sides or dipping sauce.