If you've ever struggled to cook hake perfectly give this pan fried hake recipe a go. You'll have beautiful crispy skin hake for dinner tonight.
Bonus: You'll love Chef Matty's 3 times cooked chips, mushy peas and crunchy tartare sauce.
You will want to cook this recipe again and again!
Crispy Skin Hake, Chunky Tartare, Home-Made Chips & Curried Mushy Peas
Hake, Tartare And Chips
- 2 hake loins
- 500 g Maris Piper potatoes
- 1 whole egg
- 250 ml vegetable oil
- 1 teaspoon English mustard
- 1 lemon juiced
- 50 grams capers
- 50 grams brined gherkins
- 10 grams salt
- 5 grams white pepper
Curried Mushy Peas
- 100 g frozen peas
- 40 grams butter
- ½ large onion finely chopped
- 1 teaspoon of curry powder
- ½ chilli deseeded and finely chopped
- 2 garlic cloves finely chopped
- Rough chop your potatoes, leave the skin on or if you prefer you can peel them first (see photo below)
- Wash potatoes in a pot of cold seasoned water. The water should taste just a little bit less salty than sea water. Bring your potatoes up to the boil then turn the water down slightly. You don’t want a rapid boil. Cook until you can put a skewer through them. Not too soft that they are falling apart.
- Cool in the fridge and set your deep fryer to 130c.
Curried Mushy Peas
- Sweat off your onions (cook them at a low temperature) with the butter, chilli, garlic and curry powder. Cook till the onions no longer have a bite.
- Season with a bit of salt and pepper.
- Boil water and blanch your peas for 30 seconds to a minute. Refresh in very cold or iced water. This is to help retain the colour.
- Add the peas to the onion mixture and blitz.
- If the mushy peas aren’t as vibrant green as you would like you can add some raw baby spinach and blitz.
- Set aside for later.
- While you wait, crack one egg into a blender, add mustard, salt and pepper. Blitz till combined.
- On a low speed, slowly rain in your oil. It’s important to do this slowly otherwise your tartare will split. A good tip if your blender is a bit quick is to chill your oil first.
- If your tartare looks too thin add more oil.
- Slowly add the lemon juice.
- Rough chop your capers and gherkins and add to the tartare mixture.
- Check seasoning and put in the fridge for later.
- Once chips are cool, cook for 5 -7 mins at 130c in your fryer.
- Drain well and turn your fryer up to 180c.
Fish & Chips
- Heat a nice flat frying pan with some oil and preheat your oven to 180c.
- While your frying pan is heating up, deep fry your now twice cooked chips at 180c until crispy on the outside and soft in the middle.
- Season your hake well and place skin side down in your hot frying pan.
- Cook on the hob for 2 -3 mins then place in the oven for 5 – 10 minutes. Only cook the skin side so that it is getting all the direct heat so will be nice and crispy.
- If you have a temperature probe you are looking for an internal temperature of 65c. If not, make sure the fish is cooked through before you serve.
- Plate together and serve!!
- To prevent your tartare from splitting chill your oil first.
- Cook you fish with the skin side down. Then move it to the oven. You will get lovely crispy skin that way. If you try to turn the fish in the pan, you are risking a small disaster.
- More recipes from the My Home Selection team here.