Crispy Boiled Hake Fillet - Simple & Delicious
Nutritional value per serving
Calories250kcal
Carbs0gram
Fat8gram
Protein25gram
Ingredients
- Hake fillets (fresh, skinless)2 pieces
- Water (for boiling)1 liter
- Salt1 tsp
- Olive oil (for frying)2 tbsp
- Black pepperto taste n/a
- Lemon wedges (for serving)4 pieces
This easy recipe shows you how to perfectly boil hake fillet to tender, flaky perfection and then pan-fry it to achieve a delicious crispy crust. Hake is a mild white fish that cooks quickly and is perfect for a healthy meal. Following this method guarantees safe cooking (to an internal temperature of 62.8°C or 145°F) and a mouthwatering result. The total cost of ingredients is approximately $8 USD, €7 EUR, £6 GBP, and ₹600 INR. The dish provides around 250 calories per serving and fits well into a balanced diet, suitable for pescatarians. The recipe is easy in difficulty and the total time is about 25 minutes.
Preparation instructions
Boil water with salt
1Pour 1 liter of water into a large pan, add 1 teaspoon of salt and bring to a gentle boil over medium heat. This salty water will gently cook the hake, seasoning it lightly.
Add hake fillets to boiling water
2Carefully add the 2 hake fillets into the boiling water. Reduce the heat to medium-low to maintain a gentle simmer. Boil for about 5 to 7 minutes until the fish turns opaque and flakes easily with a fork. Use a food thermometer to ensure the internal temperature reaches at least 62.8°C (145°F) to guarantee safe cooking.
Drain and pat dry hake
3Using a slotted spatula or spoon, remove the hake fillets from the water and place them on a plate lined with paper towels. Pat them dry gently to remove excess moisture—this will help achieve a crisp crust when frying.
Heat olive oil in a pan
4Heat 2 tablespoons of olive oil in a non-stick frying pan over medium-high heat until shimmering but not smoking.
Fry hake fillets until crispy
5Place the boiled hake fillets in the hot oil and fry for 2 to 3 minutes on each side until they develop a golden crispy crust. Avoid overcrowding the pan to ensure even crispiness.
Season and serve
6Sprinkle black pepper on the crispy hake fillets to taste, and serve immediately with fresh lemon wedges on the side for squeezing over the fish, adding bright flavor.
Cooking Tips
1If fresh hake is unavailable, you can use frozen hake fillets—just thaw them completely in the refrigerator before cooking.
2Do not overboil the fish to avoid dryness; check for doneness early and remove from water once it flakes easily.
3Use a food thermometer to ensure the internal temperature reaches at least 62.8°C (145°F), ensuring the fish is safe to eat.
4Patting the fish dry before frying is crucial for a crispy texture—wet fish will steam instead of crisping.
5Avoid cross-contamination by using separate utensils and cutting boards for raw fish and other ingredients.
Equipment Needed
- Large saucepan or pot
- Slotted spatula or spoon
- Paper towels
- Non-stick frying pan
- Food thermometer (recommended)
Shopping List
- [ ] Hake fillets (2 pieces) – approx. $6.00 USD; select fresh, firm, and mildly scented fish from the seafood counter.
- [ ] Olive oil (2 tbsp) – approx. $0.50 USD; choose extra virgin for richer flavor.
- [ ] Salt (1 tsp) – approx. $0.05 USD; regular table salt is fine.
- [ ] Black pepper (to taste) – approx. $0.05 USD; freshly ground black pepper has better aroma.
- [ ] Lemon (for wedges) – approx. $0.40 USD; pick firm lemons with bright yellow skin.
Total Approximate Cost: $7.00 USD
FAQ
Can I use frozen hake fillets for this recipe?
Yes, you can use frozen hake fillets. Just be sure to thaw them completely in the refrigerator before boiling to ensure even cooking.
How do I check if the hake is fully cooked?
The hake is done when the flesh turns opaque and flakes easily with a fork. For food safety, the internal temperature should reach at least 62.8°C (145°F).
Can I make this recipe without frying?
Yes, you can enjoy the boiled hake fillet as is, seasoned with lemon and herbs for a lighter dish, but frying adds a delicious crispy texture.
Is it safe to eat fish that is not cooked through?
No, always cook fish until it reaches the recommended internal temperature of 62.8°C (145°F) to ensure harmful bacteria and parasites are destroyed.