Battered Hake

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Battered Hake - Tips

by Cina

Hi Liz

Recently I went on a holiday and tasted the best fish I've ever had.

Everything about that fish was just Yum. To start with, it was light.
The batter was tasty but not too distinct that it becomes noticed, and just right to complement the fish.

The fish they used was Hake, and generally I have a problem with hake.
The black lining underneath the fish is not very tasty. It has a very salty and this may sound ironical but it has a fishy taste if you know what I mean. I never eat fish that has a too distinct salty fishy taste. The black underneath this fish in particular was crispy with no taste at all. It sort of blended in with the batter.

This fish was also absolutely white inside which I assume is very fresh fish or could you correct me if I'm wrong. Also, the fish of just flake of like how cloves come of a whole garlic.
Once I had fish at a restaurant, and the fish was greyish in colour and had a terrible fishy salty taste which I don't like as I mentioned above. It was also very mushy and not flakey like how I mentioned above.

Never the less I have a few questions for you so I may learn from you how to make the perfect fish.

Firstly, with regards to the black lining underneath the fish, is there any tips or tricks so that it becomes crispy and does not give of any taste.

2) How can I make sure that the fish I am buying is indeed fresh and not frozen for months?

3) What can I substitute for the beer you ask for in the recipe found here http://www.find-a-seafood-recipe.com/fish-and-chips-recipes.html
. I read somewhere that I could use ginger ale which we call ginger beer.

4) You mention in the above recipe and a few others that before the fish is dipped in the batter, it must be dipped in seasoned flour but I couldn't find anything about how to make the seasoned flour. Could you elaborate here

5) Does my description of the fish above being white, flakey and not salty fishy in taste have anything to do with freshness or is there some trick to this?

I look forward to hearing from you and if there's any other tips you can provide to make this fish the tastiest I've ever had, feel free.

Thanks
Regards

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Battered Hake - Tips

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Mar 10, 2011
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Cooking Hake
by: Liz

Hi Cina

The grey, mushy fish you had in the restaurant would have not been very fresh and the white hake you had was fresh.

Fresh fish does not have a strong fishy smell - stale, old fish does.

Crispiness of the skin and batter is down to having hot fat when the fish hits the pan - also, not overcrowding the pan as the fish will then 'steam' and the batter will be less crisp.

You can use a thermometer - 190 C, 375 F - to make sure the fat is hot enough. Also, remember that the first piece to hit the fat will cool the temperature, so give it half a minute or so, then add the next piece - you just make sure you know what order they've gone in so you can take them out in the same order.

Don't use a basket if you're deep frying battered fish as the batter could stick to it - use a fish slice or slotted spoon to remove it from the fat.

The only way you can be sure the fish is fresh is by trusting your supplier - mail order fish is generally reliable as the supplier will buy on the day of despatch. Other than that, if you live near the sea, then you will likely be able to find a supplier who will be selling fish just landed.

Re the beer batter:-

You can use milk instead of the beer - I've never tried ginger beer, but it would probably work although there might be a strong flavor from it - the only thing I can suggest is give it a go - other than that, use half milk and half sparkling mineral water instead of the beer.

Making seasoned flour is quite simple - get a couple of large tablespoons of plain flour and put it on a plate - season with some salt and pepper and give it a stir.

Then you just dip the fish pieces in the flour, coating it all over - this helps the batter stick.

I hope this helps

Regards

Liz

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Battered Hake - Tips

Comments for Battered Hake - Tips

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Battered Hake - Tips