- 4 x 200g / 7oz hake fillets
- 100g / 3.5oz butter at room temperature
- 4 cloves minced garlic
- 3 tablespoons chopped parsley.
- juice of half a lemon.
- 100g / 3.5oz flour.
- 3 eggs.
- 300ml / .6 pint milk.
- 300g / 10.5 oz breadcrumbs.
- vegetable oil for deep frying.
- First make the garlic butter. Mix together the minced garlic, butter, parsley and lemon juice.
- Cut a pocket in centre of each hake fillet by cutting a slit about 2 inches wide. You need to go 2/3 of the way down into the fish flesh so there’s plenty of room for the butter.
- Fill a piping bag with the butter and pipe it inside each piece of hake till the pocket is 2/3 full.
- Cut a sliver of flesh from the opposite end of the fish to the pocket opening and use it to seal up the opening.
- Season the flour and beat the eggs and milk together.
- Dip each hake fillet in the seasoned flour, then into the egg mixture, and lastly into the breadcrumbs.
- Add another layer of breadcrumbs by dipping the fish back into the egg and coating it with crumbs a second time. Repeat this with the other 3 fillets.
- Refrigerate for at least an hour, 2 if you have time.
- Heat the oil to 160c / 320f.
- Slide your fish gently into the oil and cook for 6/7 minutes till crunchy and golden.
- Drain well on some kitchen towels and serve.
Alternative fish – cod, haddock or any large fillets of flakey white fish.