👨‍🍳 Instruktioner

1. 1

   Prepare the Ensalada Chilena: In a bowl, combine sliced tomatoes and thinly sliced red onion. Add chopped cilantro.

   💡 Proffstips: Slice the onion very thinly for a milder flavor.
2. 2

   In a small bowl, whisk together olive oil and red wine vinegar. Pour over the tomato and onion mixture. Season with salt and pepper. Set aside to marinate.

   💡 Proffstips: Let the salad sit for at least 10 minutes for flavors to meld.
3. 3

   In a shallow dish, combine flour, salt, and pepper. Dredge the hake fillets in the seasoned flour, shaking off any excess.

4. 4

   Heat about 1 inch of vegetable oil in a large skillet over medium-high heat until shimmering.

   💡 Proffstips: The oil is ready when a pinch of flour sizzles immediately.
5. 5

   Carefully place the floured fish fillets into the hot oil, being careful not to overcrowd the pan. Fry for 3-5 minutes per side, until golden brown and cooked through.

   ⏱️ 6-10 minutes

   💡 Proffstips: Fry in batches if necessary.
6. 6

   Remove the fried fish from the skillet and place on a wire rack or paper towels to drain excess oil.

7. 7

   Serve the crispy fried hake immediately with a generous portion of the Ensalada Chilena on the side. Lemon wedges are a great accompaniment.