Here’s a simple recipe for pan-fried hake:
Pan fried hake recipe
Pan-fried hake is a versatile dish that can be found in various cuisines around the world. It is particularly popular in Mediterranean and European cuisines. The recipe provided earlier is a basic and adaptable preparation method that can be enjoyed across different culinary traditions.In terms of cooking time, it typically takes about 4-5 minutes per side to pan-fry hake fillets until they are golden brown and cooked through. However, the cooking time may vary depending on the thickness of the fillets. It's important to ensure that the fish is cooked all the way through and easily flakes with a fork before serving. Thicker fillets may require a slightly longer cooking time, while thinner fillets may cook more quickly.To achieve the best results, it's recommended to keep an eye on the fillets as they cook and adjust the cooking time as needed to prevent overcooking or undercooking. The fish should be opaque and firm to the touch when fully cooked.
- 2 hake fillets
- Salt and pepper, to taste
- 1/4 cup all-purpose flour
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- Lemon wedges, for serving
- Fresh parsley, for garnish (optional)
SOURCE: MY RECIPE JOINT
- Pat the hake fillets dry with paper towels. Season both sides with salt and pepper.2. Place the flour on a shallow plate or dish. Dredge each hake fillet in the flour, shaking off any excess.3. In a large skillet, heat the vegetable oil and butter over medium-high heat until the butter melts and begins to sizzle.4. Carefully place the hake fillets into the skillet, skin-side down if they have the skin on. Cook for about 4-5 minutes on each side, or until the fish is golden brown and easily flakes with a fork.5. Once cooked, transfer the hake fillets to a serving plate lined with paper towels to absorb any excess oil.6. Serve the pan-fried hake immediately with lemon wedges for squeezing over the fish. You can also garnish with fresh parsley if desired.Enjoy your delicious pan-fried hake!
Certainly! Here are a few additional notes and tips for the pan-fried hake recipe: 1. Hake fillets: Ensure that you have fresh hake fillets for the best flavor and texture. You can also use frozen hake fillets, but make sure to thaw them completely before cooking. 2. Seasoning: Besides salt and pepper, you can add other seasonings to the flour, such as paprika, garlic powder, or dried herbs, to enhance the flavor of the hake. 3. Flour: The flour helps create a crispy coating on the hake fillets. If you prefer a lighter coating, you can use a mixture of flour and breadcrumbs or cornmeal. 4. Cooking oil and butter: The combination of oil and butter provides a nice balance of flavor and helps achieve a golden-brown crust on the hake. You can adjust the amounts according to your preference, but make sure the skillet has enough oil to prevent sticking. 5. Cooking time: The cooking time may vary depending on the thickness of the hake fillets. Cook the fillets for approximately 4-5 minutes on each side, but adjust the time accordingly to ensure they are fully cooked and flake easily. 6. Skin-side down: If your hake fillets have the skin on, it's recommended to cook them skin-side down first. This helps to crisp up the skin and adds extra texture to the dish. You can also remove the skin before cooking if desired. 7. Serving suggestions: Pan-fried hake pairs well with a variety of sides. It goes great with roasted vegetables, steamed greens, or a fresh salad. You can also serve it with rice, quinoa, or mashed potatoes for a heartier meal. 8. Garnish: Fresh parsley adds a pop of color and freshness to the dish. Feel free to sprinkle some chopped parsley over the pan-fried hake before serving. Remember, cooking times and temperatures may vary, so it's always a good idea to use your judgment and adjust the recipe as needed. Enjoy your pan-fried hake!
Tried this recipe?Let us know how it was!