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Breaded Hake Fillets (Eng/Esp)
Hake is a fish that’s easy to find along the coast of Sucre; its white flesh is exquisite and highly sought after as a real treat. My dad brought me seven hake fillets, so I’m going to bread them and fry them in oil—the most traditional way to enjoy this fish—so that’s what we’ll be having today.
Ingredients:
- 7 hake fillets
- 50 grams of wheat flour
- 2 eggs
- Salt to taste
- Oil
Procedure:
I rinsed the hake fillets under water to clean them and placed them on a tray to drain.
In a separate bowl, I beat the two eggs until frothy. Then, I placed a layer of flour on a plate.
That’s how I started the preparation: I added salt to the fillets, then dipped them in the egg and coated them in flour. To ensure a thick breading, I repeated the process with each fillet.
In the kitchen, a skillet with enough oil for frying was waiting; I was aiming for a golden crust, so about seven minutes on each side was enough.
The result was incredible—each steak was crispy and juicy, with an unmistakable, delicious flavor. I served it with white rice seasoned with onion and sweet pepper, the perfect accompaniment. I also made a pitcher of brown sugar syrup with lemon.
Little Alma loved this meal; she kept asking for more and devoured each fillet in a matter of seconds. Once you taste this fish, it’s easy to see why hake is the star ingredient in so many recipes, but in this case, I opted for the most practical way to enjoy it as soon as possible.
La merluza es un pescado que se puede ubicar con facilidad en las costas sucrenses, es exquisita su carne blanca, muy solicitada para darse un gran gusto. Mi papá me trajo siete filetes de merluza, así que aprovecharía este corte para empanizarlo y pasarlo por aceite, la forma más tradicional de degustar este pescado, así que eso es que lo disfrutaremos hoy.
Ingredientes:
- 7 filetes de merluzas
- 50 gramos de harina de trigo
- 2 huevos
- Sal al gusto
- Aceite
Procedimiento:
Sumergí en agua los filetes de merluza para limpiarlos y los coloqué a escurrir en una bandeja.
En un envase aparte, batí los dos huevos hasta volverlos espuma. Luego, en un plato coloqué una cama de harina de trigo.
Así empezó la preparación, agregué sal a los filetes, luego los pasé por huevo y por harina de trigo, para que el empanizado quedara grueso repetí el proceso con cada filete.
En la cocina aguardaba un sartén con suficiente aceite para freír, una capa dorada era lo que buscaba, así que unos siete minutos de cada lado fueron suficientes.
El resultado fue increíble, crujiente y jugoso cada filete, su sabor es inconfundible y delicioso. Acompañé con arroz blanco aliñado con cebolla y ají dulce, el complemento perfecto. También preparé una jarra de papelón con limón.
A la pequeña Alma le encantó este menú, pedía más y se devoraba cada filete en cuestión de segundos. Al probar este pescado se comprende el porqué la merluza es protagonista de una gran cantidad de recetas, pero en este caso me incliné por la opción más práctica para disfrutar este pescado lo más pronto posible.
✓Photos from my gallery, edited with Fotocollage.
✓Translated with DeepL.
✓Fotos de mi galería, editadas con Fotocollage.
✓Traducido con DeepL.
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