Quick Hake Fish Fry Recipe – Cajun Spiced Indian Style

Last Updated on 2 months by Neha Deshmukh

Quick Hake Fish Fry Recipe – Cajun Spiced Indian Style

Hey everyone! If you’re anything like me, you’re always on the lookout for a quick, delicious, and satisfying meal. And honestly, this Cajun Spiced Hake Fish Fry is it. I first made this when I was craving something a little different from our usual Indian fare, and the blend of flavors just blew me away. It’s become a regular in my kitchen, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s incredibly fast – ready in under 20 minutes! The Cajun spices give a lovely kick, but it’s easily adjustable to your preference. Plus, it’s a fantastic way to enjoy fish, even if you’re not a huge seafood person. Trust me, the crispy coating and flavorful seasoning will win you over.

Ingredients

Here’s what you’ll need to make this amazing fish fry:

• 6 pieces/800 gram Hake Fillets or any white fish
• 3-4 tbsp vegetable or light olive oil
• 1/3 cup cake wheat flour (about 48 grams)
• 1 tbsp Cajun spice
• 1 tsp paprika
• 1 tsp garlic powder
• Salt to taste
• 1/2 tsp pepper
• Lemon wedges and parsley for garnish

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Cajun Spice Blend in Indian Cooking: You might be wondering about the Cajun spice! It’s not a typical Indian ingredient, but it adds such a wonderful depth of flavor. It’s readily available in most supermarkets now, or you can easily make your own blend. It’s a fun way to experiment with global flavors in your Indian cooking.
• Hake as a Fish Option: I love using Hake because it’s readily available and has a lovely, mild flavor. But feel free to swap it out!
• Wheat Flour vs. Rice Flour: I prefer using wheat flour for a slightly softer coating. However, if you want extra crispiness, you can substitute it with rice flour. Just keep in mind rice flour can sometimes absorb more oil.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the flour, Cajun spice, paprika, and garlic powder in a shallow dish. Give it a good mix – you want everything evenly distributed.
2. Now, pat those fish fillets really dry with paper towels. This is key for getting a crispy coating. Season lightly with pepper and a pinch of salt.
3. Heat the oil in a large non-stick skillet over medium-high heat. You want it shimmering, but not smoking.
4. Dredge each fish fillet in the flour mixture, making sure it’s fully coated. Gently shake off any excess flour – we don’t want a super thick layer.
5. Carefully place 2-3 fillets in the hot oil at a time (don’t overcrowd the pan!). Fry for about 1 minute per side, until golden brown and cooked through.
6. Add a little more oil/butter as needed and repeat with the remaining fillets.
7. Serve immediately with lemon wedges, a sprinkle of fresh parsley, and your favorite sides.

Expert Tips

Here are a few things I’ve learned over the years to make this recipe even better:

• Don’t skip drying the fish! Seriously, it makes a huge difference.
• Make sure your oil is hot enough before adding the fish. Otherwise, it will absorb too much oil and become soggy.
• Don’t overcrowd the pan. This will lower the oil temperature and result in less crispy fish.

Variations

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

• Spice Level:
  • Mild: Reduce the Cajun spice to 1/2 tbsp.
  • Medium: Stick with the 1 tbsp Cajun spice.
  • Hot: Add a pinch of cayenne pepper or a dash of chili powder to the flour mixture. My friend, Priya, loves it extra spicy!
• Fish Options: Basa or Tilapia work beautifully in this recipe too.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour.
• Air Fryer Adaptation: Preheat your air fryer to 200°C (390°F). Lightly spray the fish fillets with oil, then dredge in the flour mixture. Air fry for 8-10 minutes, flipping halfway through.

Serving Suggestions

This fish fry is so versatile! Here are a few of my favorite ways to serve it:

• With a side of fluffy rice and a simple dal.
• Alongside some crispy fries and a fresh salad.
• Wrapped in a warm roti or paratha with a dollop of yogurt.

Storage Instructions

This fish fry is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a preheated oven or air fryer to restore some of the crispiness.

FAQs

Let’s answer some common questions:

• Is Hake a good fish for frying? Absolutely! Hake is a firm, white fish that holds up well to frying and has a mild flavor that pairs perfectly with the Cajun spices.
• Can I use a different type of flour? Yes, you can! Rice flour will give you extra crispiness, while chickpea flour (besan) will add a slightly nutty flavor.
• How do I adjust the spice level? Easily! Just adjust the amount of Cajun spice or add a pinch of cayenne pepper for extra heat.
• What is the best way to prevent the fish from sticking to the pan? Make sure your pan is non-stick and the oil is hot enough before adding the fish.
• Can this be made ahead of time? You can prepare the flour mixture ahead of time and store it in an airtight container. However, it’s best to fry the fish just before serving for the best texture.

Enjoy! I really hope you give this recipe a try. Let me know what you think in the comments below. Happy cooking!