Crispy Cajun Hake Fish Fry Recipe – Easy Wheat Flour Batter

Last Updated on 4 months by Neha Deshmukh

Crispy Cajun Hake Fish Fry Recipe – Easy Wheat Flour Batter

Hey everyone! If you’re anything like me, you absolutely love a good fish fry. But sometimes, you want something a little different, a little more… exciting than the usual. That’s where this Crispy Cajun Hake Fish Fry comes in! I first made this when I was craving something with a bit of a kick, and honestly, it’s been a family favourite ever since. It’s surprisingly easy to make, and the flavour? Oh, the flavour! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This isn’t your average fish fry. The Cajun spices bring a wonderful warmth and depth, and the wheat flour batter, lightened with soda water, creates an unbelievably crispy coating. It’s quick enough for a weeknight meal, but special enough to impress guests. Plus, hake is a wonderfully flaky and affordable fish – a total win-win!

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 600 grams hake fillets
• 1 cup cake wheat flour
• 1 tsp baking powder
• 2 tsp Cajun spice blend
• 0.5 tsp salt
• 0.25 tsp pepper
• 1 large egg
• 200 ml cold soda water
• Vegetable oil, for frying

Ingredient Notes

Let’s talk ingredients for a sec – a few little things that make all the difference!

• Cake Wheat Flour: This is the secret weapon for a super light and crispy batter. It has a lower protein content than regular wheat flour, resulting in a more tender crumb.
• Cajun Spice Blend: You can find pre-made blends easily, or make your own! The beauty of Cajun spice is you can adjust it to your heat preference.
• Use of Soda Water for Batter: Don’t skip this! The carbonation in the soda water creates tiny bubbles in the batter, making it incredibly light and airy when fried. It’s a game changer, trust me.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, in a nice big bowl, whisk together the cake wheat flour, baking powder, Cajun spice, salt, and pepper. Get it all nicely combined.
2. Now, crack in your egg and pour in the cold soda water. Gently mix everything until you have a smooth batter. Don’t overmix – a few lumps are totally fine!
3. Let the batter rest for about 10 minutes. This allows the gluten to relax and the soda water to work its magic, resulting in an even crispier fry.
4. While the batter rests, pat those hake fillets completely dry with paper towels. This is super important for getting the batter to stick.
5. Heat up your vegetable oil in a deep frying pan or pot to 175°C (medium-high heat). A good test is to drop a tiny bit of batter into the oil – it should sizzle and rise to the surface immediately.
6. Now for the fun part! Dip each hake fillet into the batter, making sure it’s fully coated. Fry 1-2 pieces at a time, being careful not to overcrowd the pan.
7. Fry for about 2-3 minutes per side, until golden brown and crispy.
8. Remove the fried fish and place it on paper towels to drain off any excess oil.
9. Serve immediately with lemon wedges and your favourite chips!

Expert Tips

A few little things I’ve learned over the years:

• Don’t overcrowd the pan! This will lower the oil temperature and result in soggy fish.
• Make sure your oil is hot enough. If it’s not, the fish will absorb too much oil.
• Patting the fish dry is crucial for batter adhesion. Seriously, don’t skip this step!

Variations

Want to switch things up? Here are a few ideas:

• Spice Level Adjustment: If you like things extra spicy, add a pinch of cayenne pepper or a dash of hot sauce to the batter. My friend, Priya, loves to add a finely chopped green chilli!
• Regional Cajun Spice Variations: Cajun spice blends can vary. Experiment with different brands or make your own to find your perfect flavour profile.
• Gluten-Free Adaptation using Rice Flour: For a gluten-free version, substitute the cake wheat flour with rice flour. You might need to add a little extra baking powder to help with the rise.
• Air Fryer Option: You can also cook this in an air fryer! Spray the battered fish with oil and air fry at 200°C for about 10-12 minutes, flipping halfway through. It won’t be quite as crispy as deep-fried, but it’s a healthier option.

Serving Suggestions

This Cajun Hake Fish Fry is amazing with:

• Lemon wedges (a must!)
• Tartar sauce or a spicy mayo
• Coleslaw
• French fries or potato wedges
• A simple green salad

Storage Instructions

Leftovers? (If there are any!) Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or air fryer to regain some of the crispiness.

FAQs

Got questions? I’ve got answers!

• Can I use a different type of fish for this fry? Absolutely! Cod, basa, or tilapia would all work well.
• What is cake wheat flour and can I substitute it? Cake wheat flour is a low-protein flour that creates a tender crumb. If you can’t find it, you can use all-purpose flour, but the texture won’t be quite as light.
• How do I adjust the Cajun spice level? Start with the amount listed in the recipe and add more to taste. A pinch of cayenne pepper is a great way to kick up the heat.
• Why is soda water used in the batter? The carbonation creates bubbles, resulting in a lighter and crispier batter.
• How can I ensure the fish is crispy and not oily? Make sure the oil is hot enough, don’t overcrowd the pan, and pat the fish dry before dipping it in the batter.

Enjoy! Let me know in the comments how yours turns out. I love hearing from you all!