Battered Blue Hake or Whitefish Pan Fried

READY IN: 30mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12 - 2
    lbs thick blue hake fillets or 1 1/2-2 lbs white fish fillets
  • 12
    cup vegetable oil
  • 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
  • 2
    tablespoons milk (MORE MILK MAY BE NECESSARY FOR THINNER BATTER)
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DIRECTIONS

  • 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.
  • In a small mixing bowl, beat eggs, water, salt and paprika.
  • In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
  • 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.
  • Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
  • 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.
  • After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
  • Fry fish in two separate batches using the balance of vegetable oil for the second batch.
  • Keep warm in the oven until all fish is cooked.
  • The batter is very light tasting, not soaked with oil.
  • Use a dipping sauce of your choice.
  • If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.
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