Recipe 22 Breaded Hake

I had some Hake pieces in the freezer, which I bought for £1 and serves three people. It is something I had never tried before, so found this recipe on the River Cottage website for breaded fish.

Ingredients
  • 4 fish fillets
  • 3-4 tablespoons plain flour
  • 1 medium egg, lightly beaten
  • About 100g fine, fresh breadcrumbs ,
  • A pinch of cayenne pepper or hot smoked paprika
  • 1 teaspoon very finely chopped thyme
  • Sunflower or groundnut oil for frying
  • Sea salt and freshly ground black pepper
 
 
Method
If you prefer your fish skin-free, use a sharp knife – ideally a filleting knife – to slice the fillets neatly off their skin (you could ask the fishmonger to do this when you buy them).
 
Put the flour on a plate and season it well. Pour the beaten egg into a shallow dish. Put the breadcrumbs on another plate and season them with a little salt and a pinch of cayenne or paprika, or the thyme leaves, if you like.
 
Dip each fillet first in the seasoned flour, shaking off the excess, then in the egg until lightly coated, and finally in the seasoned breadcrumbs, patting them on so they form an even layer all over.
 
(From this point on, I just popped my fish in the oven at 180 for 15-20 mins to make it a little healthier but this is what the recipe suggests)
 
Heat a layer of oil, 1.5-2cm deep, in a large frying pan over a medium-high heat. To test whether it is hot enough, throw in a few breadcrumbs; they should immediately ‘fizz’ and bubble vigorously in the oil.
 
Put the crumbed fillets into the pan (you might need to cook then in 2 batches). Fry for about 3 minutes (more like 2 minutes if you’re using a flat fish), resisting the urge to move the fish until the breadcrumbs are crisp and crunchy underneath. Carefully turn the fillets over and cook for 2-3 minutes on the other side. Transfer to a plate lined with kitchen paper to drain.
 


 
I served this with broccoli, courgette and peas. It was really tasty and I enjoyed the herbs and subtle hint of spice in the coating. With cheap ingredients, and especially with finding reduced fish, this was a tasty budget meal. 

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