How to pan-fry hake on the bone
30 April 2015
Cooking hake on the bone improves both the texture and flavour of the flesh. Steaks of hake can be purchased from the fishmonger and are best cooked by pan-frying. Cooking hake on the bone can take slightly longer as the bone reduces the internal temperature slightly, yet the bone ensures the flesh stays moist - the cut also shrinks less than a fillet will during cooking as the moisture is retained.
Method
1
Heat a frying pan with a dash of olive oil. Season the hake with salt.
2
When the pan is hot, add the hake and cook for 3 minutes on each side, or until cooked through.You can test this by inserting a metal skewer into the thickest part. It should go straight through and be warm to the touch.
3
Finish with a little lemon and serve immediately
Get in touch
Please sign in or register to send a comment to Great British Chefs.
