The flesh of hake is suited for pan-frying, a simple method that – if done correctly – ensures crisp, golden skin and flaky white flesh. The time taken to pan-fry depends on the thickness of the fish, so keep a close eye on it.
Method
1
Heat a large non-stick pan with a dash of oil over a medium heat
2
Season the fillet of hake with salt and place in the pan, skin-side down
3
Leave the hake fillet for about 3–4 minutes until the skin has become crisp, then turn over and cook for a further minute
4
To check the fish is cooked insert a metal skewer into the thickest part of the fish, it should go through easily and be warm to the touch
5
Finish with a squeeze of lemon and serve immediately
Uses
Michelin-starred chef Simon Rogan serves his deceptively simple hake recipe with a beetroot salad, while Geoffrey Smeddle serves his hake with chorizo and chickpeas.
Hake also works fabulously with a simple tomato salsa and some new potatoes on the side, if cooking for a speedy midweek dinner.
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