Battered Blue Hake or Whitefish Pan Fried

“Blue Hake is from New Zealand. I cut the loins in chunks and batter. Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter. Everything is a golden brown to deep brown and very light tasting.NOTE: DO NOT FORGET THE WATER IN THE EGGS AND YOU MAY HAVE TO USE MORE MILK IF YOU WANT THE BATTER THINNER BUT IF YOU DO IT MAY NOT COVER THE FISH, IT MAY RUN OFF. DEPENDING ON YOUR ALTITUDE IS DETERMINING THE AMOUNT OF TIME TO COOK. If you want more spicy then add caynne pepper to the batter or other peppery spices.”

Ingredients Nutrition

  • 1 12-2 lbs thick blue hake fillets or 1 12-2 lbs white fish fillets
  • 12 cup vegetable oil
  • 2 eggs
  • 2 tablespoons water
  • 1 12 teaspoons paprika
  • 1 teaspoon mccormick adobo seasoning (without Peppers)
  • 1 teaspoon salt or 1 teaspoon salt substitute
  • 1 12 cups flour
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder


  1. I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
  2. In a small mixing bowl, beat eggs, water, salt and paprika.
  3. In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
  4. Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
  5. Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
  6. Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
  7. After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
  8. Fry fish in two separate batches using the balance of vegetable oil for the second batch.
  9. Keep warm in the oven until all fish is cooked.
  10. The batter is very light tasting, not soaked with oil.
  11. Use a dipping sauce of your choice.
  12. If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

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