Fried marinated hake is a tasty and flavorful second course. It is ideal to consume them the day after preparation, as the vinegar sauce in which they are marinated makes them even more delicious. Serve them with a good seasonal vegetable side dish. They can also be prepared in a gluten-free version using rice flour instead of 00 flour.
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- Difficulty: Medium
- Cost: Very affordable
- Preparation time: 20 Minutes
- Portions: 6 People
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2.2 lbs hake (headless)
- as needed 00 flour
- 4.2 cups peanut oil
- salt
- 3.5 tbsp extra virgin olive oil
- 0.4 cups white wine vinegar
- 1 clove garlic
- 5 sprigs parsley
- 1 pinch salt
Tools
- 1 Pan
- 1 Bowl
- 1 Baking dish
Steps
Wash and remove any innards from the fish.
Cut the hake in half to form two fillets.
Dry them well with kitchen paper.
Heat the oil.
Salt and flour them as you fry them.
Cook the hake for about 10 minutes or until golden.
Drain on absorbent paper and arrange in a baking dish.
After frying all the hake, prepare the sauce.
Chop the garlic and parsley.
Sauté the mixture in oil and deglaze with vinegar.
Let the alcohol evaporate and pour while still hot over the hake.
They can be eaten immediately, but they are better the second day.
Advice
They keep in the refrigerator for 3 days.
FAQ
Can fried MARINATED hake be made gluten-free?
Sure, it is possible to prepare them using rice flour instead of 00 flour.
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