Recipe of Super Quick Homemade Deep Fried Hake

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Before you jump to Deep Fried Hake recipe, you may want to read this short interesting healthy tips about The Simple Ways to Be Healthy.

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Select water over other refreshments. Soda and coffee, when consumed in moderation, aren't that bad. Using them for your lone source of hydration, conversely, is dumb. Having water instead of other forms of drinks is a good way to help your body in its health and hydration. Doing this helps you cut hundreds of calories out of your diet without your having to suffer through a bunch of gross diet food. Water is often the key to successful weight reduction and healthfulness.

There are all sorts of activities that you can do to get healthy. Extensive gym visits and directly defined diets are not always the solution. You can do small things each day to improve upon your health and lose weight. Make smart choices every day is a great start. Getting as much physical exercise as possible is another factor. The numbers on the scale aren't the only indicator of your lifestyle choices. You need to make your body as strong as possible.

We hope you got insight from reading it, now let's go back to deep fried hake recipe. You can have deep fried hake using 8 ingredients and 5 steps. Here is how you achieve it.

The ingredients needed to make Deep Fried Hake:

1. Use 1 cup of flour.
2. You need of Fish spice from Ina Paarmans.
3. Take of Southern coating spice.
4. Provide of Lemon and herb spice.
5. You need 2 of eggs.
6. Provide of Olive oil.
7. Prepare 1 of lemon.
8. You need 5 of Hake fillets.

Steps to make Deep Fried Hake:

1. Mix the spices with flour to make your coating.
2. Heat your pan with your oil to medium to low heat.
3. Beat your two eggs then first coat your shake with the flour mixture then coat with your beaten eggs.
4. Then dip your Hake into the hot oil pan repeat the process with all your other hake fillets till golden brown.
5. Then once you’re done squeeze fresh lemon on the hot hake in your casserole then ready to serve.

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