Prep 20 mins
Cook 10 mins
I call this fish “lightly puffed” because of the way I make the egg batter. First, I beat the egg whites until they are very foamy, and then I gently whisk the egg yolks into the whites before dipping the floured fish into the egg. This results in a light, puffed coating on the cooked fish. Throughout the Basque Country, you will find all types of filleted fish pan-fried this way. The fish is great with a green salad and Basque Fries.
- 2 lbs hake (young cod) or 2 lbs scrod fillets, cut into 1 inch-by-2-inch pieces (young cod)
- 3 tablespoons unbleached all-purpose flour
- 2 large eggs, separated
- 1⁄2 cup olive oil
- Flatten the fillets with your palm to an even ¾-inch thickness, taking special care with the thicker ends.
- Spread the flour in a shallow dish. Season the hake with salt, and dredge it with flour. Shake off the excess flour, and set the hake aside.
- Using a wire whisk or a fork, beat the whites in a bowl to the “snow point” –until they are very foamy, just before they start to thicken to soft peaks. Lightly whisk the yolks, and then stir them into the beaten whites until the mixture is smooth.
- In a large skillet, heat the oil medium-high heat. Dip the fillet pieces into the egg, and then drop them into the pan. Reduce the heat to medium-low and fry the fish for about 2 minutes. Raise the heat back to medium-high. After about 30 seconds, turn the fillets. Reduce the heat to medium-low again, and fry the fish 3 minutes more. Using a slotted spoon or tongs, remove the fish, and drain it on two layers of paper towels. Serve at once.