Hake is similar to cod, but it's firmer and juicier in texture and is thus considered by many as a finer eating fish.
Recipe for fried hake
Hake is similar to cod, but it has firmer and juicier flesh, which is why many consider it to be a more refined eating fish.
The fish is particularly well-suited for pan-frying with the skin on, so that’s what we’ve done in this recipe.
Servings: People
Fried Hake
Hake is similar to cod, but it's firmer and juicier in texture and is thus considered by many as a finer eating fish.
Ingredients
- 1 pcs. Hake Fillet
- Spices salt and pepper
- Butter for frying
- Oil for frying
Instructions
- Take the fish out of the refrigerator about 45 minutes before cooking.
- Remove any bones from the fish and sprinkle it with salt on both sides.
- Let the fish sit with the salt for 15 minutes.
- Rinse the fish under cold water to remove all the salt.
- Dry the fish thoroughly before frying.
- Heat a thick-bottomed pan to medium-high heat with oil.
- Place the fish on the pan (skin side down) with a knob of butter.
- Fry the fish for 7 minutes on the skin side (give it 5 minutes if you have a thin fillet).
- Carefully flip the fish and fry it for about a minute on the other side.
- The fish is now ready to serve.
Notes
Serve the skin-fried hake fillet with the side dishes of your choice – it pairs well with most options, so the possibilities are many.