Crispy & Juicy Air Fryer Hake Fillets – Quick and Easy!
Nutritional value per serving
Calories250kcal
Carbs5gram
Fat8gram
Protein30gram
Ingredients
- Hake fillets (fresh or thawed) – look for firm flesh, fresh smell2 pieces
- Olive oil – choose extra virgin for best flavor1 tablespoon
- Garlic powder1 teaspoon
- Paprika0.5 teaspoon
- Salt – use iodized for best results0.5 teaspoon
- Black pepper (freshly ground preferred)0.25 teaspoon
- Lemon wedges – optional for servingto taste n/a
This air fryer hake fillet recipe offers a quick, easy, and healthy way to enjoy perfectly cooked fish with a crispy outside and tender inside. Using common supermarket ingredients and simple steps, you'll be able to make this flavorful dish even with modest cooking skills and standard kitchen tools. The total cost for ingredients is approximately $8.00 / €7.50 / £6.50 / ₹650, with a calorie content of about 250 kcal per serving. This recipe is suitable for a quick, healthy diet and takes roughly 20 minutes including prep. Difficulty is easy and safe food handling and cooking temperatures are clearly outlined to ensure safety without compromising flavor!
Preparation instructions
Prepare the hake fillets
1Pat the hake fillets dry with paper towels to remove excess moisture. This step helps achieve a crispy exterior in the air fryer.
Season the fillets
2In a small bowl, mix olive oil, garlic powder, paprika, salt, and black pepper. Brush this mixture evenly on both sides of each hake fillet to infuse flavor and help browning.
Preheat the air fryer
3Set your air fryer to 200°C (about 400°F) and let it preheat for 3 minutes. Preheating ensures even cooking.
Cook the hake
4Place the fillets in the air fryer basket in a single layer. Cook for 10-12 minutes, flipping halfway at 5-6 minutes. Cook until the internal temperature at the thickest point reaches at least 63°C (145°F); fish should be opaque and flake easily with a fork.
Serve and enjoy
5Carefully remove the fillets from the air fryer. Serve immediately with lemon wedges for extra zest if desired.
Cooking Tips
1Avoid cross-contamination by using separate cutting boards and utensils for raw fish and other ingredients.
2Use a food-safe thermometer to check the internal temperature for safe eating.
3If you prefer, swap paprika for smoked paprika for a smoky flavor or add a pinch of cayenne for heat.
4Do not overcrowd the air fryer basket; cook in batches if needed for even crispiness.
5Store leftover cooked hake in an airtight container and refrigerate promptly within two hours.
Equipment
- Air fryer
- Small bowl
- Pastry brush or spoon
- Food-safe thermometer
- Tongs or spatula
- Paper towels
Shopping List
- [ ] Hake fillets (2 pieces) – fresh or properly thawed frozen fillets, look for firm flesh and fresh smell (~$6.00)
- [ ] Extra virgin olive oil (~$0.50 for 1 tbsp from bottle)
- [ ] Garlic powder (small jar ~ $1.00)
- [ ] Paprika (small jar ~ $1.00)
- [ ] Salt (table salt, inexpensive)
- [ ] Black pepper (ground or whole peppercorns)
- [ ] Lemon (optional, for serving) (~$0.50 each)
Tips: For best freshness, buy hake fillets from a reputable fishmonger or seafood counter. Choose bright, moist fillets with no off smell. Check spices’ freshness by smell if possible.
FAQ
Can I use frozen hake fillets?
Yes, you can use frozen hake fillets but make sure to thaw them completely in the refrigerator overnight before cooking for even cooking and best texture.
How do I know when the hake is cooked?
Cook the hake fillets until they reach an internal temperature of 63°C (145°F). The fish should also look opaque and flake easily when tested with a fork.
Can I substitute hake with another fish?
Yes, similar white fish like cod, pollock, or tilapia work well with this recipe. Adjust cooking time based on thickness.
How do I avoid overcooking the fish?
Use a food thermometer to check the temperature early and avoid overcooking. Air fryers cook quickly, so check at the minimum recommended time.
Is this recipe gluten-free?
Yes, this recipe uses no gluten-containing ingredients and is safe for people with gluten intolerance.