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Deep fried hake with tartar sauce
30min
メニューコンセプト
The mild-flavored hake is made even more delicious by seasoning and frying it. It also goes well with tartar sauce.
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Ingredients (for 1 person)
- Plus hake fillet 60g 1 slice
- Potato starch (as needed)
- Frying oil (appropriate amount)
- Parsley (chopped)
- <Seasonings>
- 1/2 teaspoon soy sauce
- 1/2 teaspoon sake
- a little garlic
- A little ginger
- 1/6 teaspoon chicken stock
- a little salt and pepper
- <Tartar sauce>
- 1/3 boiled egg (chopped)
- 5g finely chopped onion
- 1 tablespoon mayonnaise
- A little salt and pepper
- [Garnish] Baby leaves
Cooking in a frying pan
- 1 Mix the seasonings and coat the hake to season.
- 2 Coat ① with potato starch and fry in oil at 160℃-170℃ until cooked through.
- 3 Mix the ingredients for the tartar sauce.
- 4 Place ② in a bowl, pour tartar sauce over it, and sprinkle with parsley.
Steam convection cooking
- 1 Mix the seasonings and coat the hake to season.
- 2. Coat the fish in potato starch, place it in a hotel pan, and drizzle oil (spray oil, etc.) on the surface of the fish.
- 3. Heat at 220℃-240℃ with 30% steam for 9-10 minutes in combination mode. (Preheat 20-30℃ higher beforehand. 240℃-270℃ with 30% steam.)
- * Please note that temperature settings vary depending on the model.
*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.