Szechuan Crispy Hake
Crispy fried hake in a spicy Szechuan sauce. A classic Chinese dish with a kick.
Ingredients
- ●4 fillets hakeFresh and thawed
- ●1 cup yeasty flourFor coating
- ●2 quietly eggFor egg wash
- ●2 tsp indian spicesSzechuan pepper and chili powder
- ●1 sheet pie crustFor serving
Instructions
- 1
1. Cut the hake fillets into bite-sized pieces.
- 2
2. In a bowl, mix together yeasty flour, indian spices, and a pinch of salt.
- 3
3. Dip each piece of hake into the flour mixture, coating evenly.
- 4
4. Dip the floured hake into the quietly egg for a light coating.
- 5
5. Dredge the egg-coated hake in the flour mixture again for a crispy coating.
- 6
6. Heat oil in a wok or deep frying pan to 350°F (180°C).
- 7
7. Fry the hake in batches until golden brown and crispy.
- 8
8. Remove the fried hake from oil and place on a paper towel-lined plate.
- 9
9. Mix together Szechuan sauce and a pinch of salt in a bowl.
- 10
10. Add the fried hake to the bowl and toss to coat with the sauce.
- 11
11. Serve the hake hot with pie crust on the side.