Pan Fried Hake Recipes

PAN FRIED HAKE

Steps:

• Combine the flour, salt and pepper on a large plate. Stir to combine and set aside
• Pat both sides of the fish fillets dry with paper towels. After the fish is dry, dredge it in the flour mixture and firmly press it against the fish. Lightly tap the fish to remove any excess flour.
• Heat a large heavy bottomed skillet over medium to high heat until just about smoking. Add the butter and oil and let it sizzle, about 10 seconds.
• Add the coated fish fillets to the pan. They should sizzle straight away. After about a minute, give the pan a shake and let them cook for a further 3 minutes. Flip all the fish fillets and leave them to cook for a further 4 minutes.
• Remove from pan and serve immediately with fresh lemon wedges. Garnish with fresh chopped parsley if desired.

PAN-FRIED HAKE WITH DILL POTATO SALAD

Steps:

• Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until tender, about 5 minutes. Drain.
• Whisk the sour cream, milk, chives, dill and vinegar in a large bowl. Add the potatoes and cucumber; gently fold to coat. Season with salt and pepper. Set aside.
• Mix the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Gently whisk the eggs in another medium bowl. Heat the olive oil in a large nonstick skillet over medium-high heat. Dredge the fish in the flour, shaking off the excess, then dip in the eggs. Add to the skillet and cook until golden and cooked through, about 4 minutes per side. Serve with the potato salad.

PORTUGUESE-STYLE PAN-FRIED HAKE

Steps:

• Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
• You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
• Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.

LIGHTLY PUFFED PAN-FRIED HAKE OR SCROD

Steps:

• Flatten the fillets with your palm to an even ¾-inch thickness, taking special care with the thicker ends.
• Spread the flour in a shallow dish. Season the hake with salt, and dredge it with flour. Shake off the excess flour, and set the hake aside.
• Using a wire whisk or a fork, beat the whites in a bowl to the "snow point" -until they are very foamy, just before they start to thicken to soft peaks. Lightly whisk the yolks, and then stir them into the beaten whites until the mixture is smooth.
• In a large skillet, heat the oil medium-high heat. Dip the fillet pieces into the egg, and then drop them into the pan. Reduce the heat to medium-low and fry the fish for about 2 minutes. Raise the heat back to medium-high. After about 30 seconds, turn the fillets. Reduce the heat to medium-low again, and fry the fish 3 minutes more. Using a slotted spoon or tongs, remove the fish, and drain it on two layers of paper towels. Serve at once.

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Steps:

• I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
• In a small mixing bowl, beat eggs, water, salt and paprika.
• In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
• Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
• Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
• Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
• After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
• Fry fish in two separate batches using the balance of vegetable oil for the second batch.
• Keep warm in the oven until all fish is cooked.
• The batter is very light tasting, not soaked with oil.
• Use a dipping sauce of your choice.
• If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

PAN-SEARED HAKE AND ASPARAGUS WITH AIOLI

Steps:

• Make the aioli: Combine garlic, lemon juice and salt in a blender or food processor, and let sit a minute or two. Add egg and yolk, and blend until combined. With the blender running, slowly add oil in a thin, steady stream. You're looking for an emulsified mixture, but it will be on the thin, saucelike side. Taste for seasoning, and add more salt and lemon juice, if needed. Stir in tarragon.
• Prepare the hake: Season hake with 3/4 teaspoon salt, pepper and paprika. Let sit while you cook the asparagus.
• Make the asparagus: Melt 2 tablespoons butter in a 12-inch skillet over high heat. Stir in asparagus and a pinch of salt, and let cook without moving for 2 minutes to brown slightly. Add a tablespoon of water, cover and cook, shaking pan occasionally, until just tender, 2 to 5 minutes longer depending on thickness of stalks. Transfer to a plate and loosely tent with foil to keep warm.
• Return skillet to medium heat, and melt remaining 2 tablespoons butter. Place hake in an even layer in skillet, then scatter in scallions. Cover and cook until golden, 3 to 4 minutes, then flip and cook uncovered about another 3 to 4 minutes, until hake is cooked through and lightly browned on both sides. Transfer hake and scallions to serving plates, and immediately drizzle with aioli to taste. Serve with asparagus.