Cut the hake fillet into medium slices.
Now you need to cook the batter. Beat the egg with milk, add flour and starch, salt and add spices, pour vodka, it will add splendor to the batter.
Roll the hake fillet in flour, then in batter and lower in deep fat.
Fry until golden brown on all sides, put on paper napkins to remove excess fat.
Hake in batter turns out to be crispy on the outside and tender inside, just as tasty and not at all dry. Cooking such a fish is quite simple and fast, the most important thing is the quality of the fish, for cooking it is better to take whole carcasses of hake, they have a more elastic texture, just remove all the bones and use. Such fish fingers can be served as an appetizer for beer or just any side dish, as well as with salads. For batter, you can not use vodka, but it makes the batter more tender and airy.