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.
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.
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.