bohemianwanderer – This crispy fried hake recipe with homemade aïoli brings a taste of coastal Spain to your kitchen. The rich, garlicky aïoli pairs beautifully with golden battered fish, making it an ideal snack to share over drinks. While the preparation is straightforward, each step benefits from patience and attention to detail.
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Start by preparing the aïoli. In a mixing bowl, whisk together one grated garlic clove, two egg yolks, 30 grams of Dijon mustard, 30 milliliters of white-wine vinegar, and half a teaspoon of fine salt. These ingredients form the base of the emulsion.
While whisking constantly, slowly drizzle in 200 milliliters of sunflower oil and 50 milliliters of extra-virgin olive oil. Pour the oils in a thin, steady stream to avoid breaking the emulsion. The mixture should gradually thicken into a creamy, glossy sauce. Once fully emulsified, add 5 milliliters of lemon juice and whisk again to brighten the flavor.
Cover the aïoli and refrigerate until ready to serve. It will keep well in the fridge for up to three days. For best texture and flavor, let it chill for at least 30 minutes before serving.
Perfecting the Batter and Frying Crispy Hake
To make the batter, whisk 125 grams of plain flour with 250 milliliters of sparkling mineral water in a large bowl. The carbonation helps create a light, airy coating once fried. Prepare a deep frying pan by heating 750 milliliters of sunflower oil to 175°C. If you do not have a thermometer, test the oil with a drop of batter. It should sizzle and bubble but not darken too quickly.
Lightly coat eight salted hake pieces in flour before dipping each into the batter. Let any excess batter drip off before frying. Work in two batches to avoid overcrowding the pan, which can lower the oil temperature and result in soggy fish.
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Fry each batch for four to five minutes, until the hake turns golden brown and crisp. Use a slotted spoon to remove the fish and let it drain on kitchen paper or a wire rack. Lightly season with salt while still hot to enhance the flavor.
Serve the crispy fried hake with lemon wedges and chilled aïoli on the side. This dish pairs wonderfully with a cold beer or a glass of dry vermouth. Ideal for sharing, it’s a satisfying tapas-style snack that combines texture, flavor, and freshness in every bite, making it perfect for casual gatherings or weekend entertaining.
