Do not know what to prepare for dinner? Try breaded fish loins, it’s easy to prepare and have excellent presentation! Serve with tomato rice and salad.
TABLE OF CONTENTS
INGREDIENTS FOR BREADED FISH LOINS
Here you'll find all the ingredients needed to make this recipe:
● Hake loins
● White wine
● Olive oil
● Onion
● Garlic
● Breadcrumbs
● Egg
● Salt
● Vegetable oil
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE BREADED FISH LOINS
Season the loins with salt, white wine and sliced garlic. In a frying pan, add the olive oil and the onion cut into round slices. Sauté over low heat until the onion start to turn slightly golden. Add the loins with the marinade and cook over medium-low heat about 7 to 8 minutes. Turn the loins occasionally. Turn off the heat, place the fish on a dish and let cool slightly.
Coat the fish loins in beaten egg and then in breadcrumbs. Heat a skillet with vegetable oil. When is hot, add the fish and fry over medium heat on both sides. When they are fried, place them on a platter with absorbent paper.
Serve the breaded fish loins with lettuce salad and tomato rice.
YOU MAY ALSO LIKE
● Hake à Gomes de Sá
● Breaded chicken steaks
● Simple stewed hake
● Breaded stuffed steak
● Hake with lemon
● Breaded turkey
● Hake fillets à lagareiro
● Breaded escalopes
● Stewed hake with lemon and coriander
● Hake fricassee
Breaded fish loins
Do not know what to prepare for dinner? Try breaded fish loins, it’s easy to prepare and have excellent presentation! Serve with tomato rice and salad.
5.00 from 1 reviews
- 600 grams (1 1/3 pounds) hake loins
- 100 ml (1/2 cup) white wine
- Olive oil for frying
- 1 medium onion
- 4 cloves of garlic
- Breadcrumbs
- 1 egg
- Salt (to taste)
- Vegetable oil for frying
- Season the loins with salt, white wine and sliced garlic.
- In a frying pan, add the olive oil and the onion cut into round slices. Sauté over low heat until the onion start to turn slightly golden. Add the loins with the marinade and cook over medium-low heat about 7 to 8 minutes. Turn the loins occasionally. Turn off the heat, place the fish on a dish and let cool slightly.
- Coat the fish loins in beaten egg and then in breadcrumbs. Heat a skillet with vegetable oil. When is hot, add the fish and fry over medium heat on both sides. When they are fried, place them on a platter with absorbent paper.
- Serve the breaded fish loins with lettuce salad and tomato rice.
