Crispy Fried Hake Fillet with Rich Home-Made Gravy
Nutritional value per serving
Calories450kcal
Carbs25gram
Fat20gram
Protein35gram
Ingredients
- Hake fillets (fresh or thawed)400 g
- All-purpose flour (for dredging)100 g
- Salt (divided)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Vegetable oil (for frying)4 tbsp
- Unsalted butter2 tbsp
- Onion (finely chopped)1 medium
- Garlic cloves (minced)2 cloves
- All-purpose flour (for gravy)2 tbsp
- Chicken or vegetable stock (low sodium)500 ml
- Lemon juice1 tbsp
This easy-to-follow recipe guides you through frying hake fillets to golden perfection and making a flavorful homemade gravy to accompany it. Ideal for beginners, this dish offers a crispy, tender fish with a rich, smooth gravy. Ingredients are simple and affordable, with a total cost of about $10 / €9 / £7.50 / ₹825. The full dish provides approximately 450 calories per serving, suitable for a balanced diet. Complexity is easy, with a total cook time of about 30 minutes. The recipe includes essential food safety tips to ensure your meal is delicious and safe.
Preparation instructions
Prepare and dry the hake fillets
1Pat the hake fillets dry with paper towels to remove excess moisture. This helps achieve a crispy crust when frying. Season both sides of the fillets with half the salt and all the black pepper.
Dredge the fillets in flour
2Place the flour on a plate and lightly dredge each fillet, coating them evenly. Shake off any excess flour. Set aside the floured fillets.
Heat oil in frying pan
3Heat the vegetable oil in a large non-stick frying pan over medium heat. To test if the oil is hot enough, sprinkle a pinch of flour; it should sizzle immediately.
Fry the hake fillets
4Gently place the fillets in the hot oil and fry for about 3-4 minutes on each side until golden brown and crispy. Ensure the fish reaches an internal temperature of 63°C (145°F) for safe consumption. Use a food thermometer to check the thickest part of the fillet. Avoid overcrowding the pan and flip carefully with a spatula.
Remove and drain fillets
5Once cooked, transfer the fillets onto a plate lined with paper towels to drain excess oil. Keep warm.
Make the gravy base
6In the same frying pan, reduce heat to low and add butter. Once melted, add chopped onion and minced garlic. Sauté gently for 3-4 minutes until soft and fragrant.
Add flour to make a roux
7Sprinkle 2 tablespoons of flour over the onions and garlic, stirring constantly for 1-2 minutes. This cooks out the raw flour taste and thickens the gravy.
Add stock gradually
8Slowly pour in the stock a little at a time, stirring constantly to prevent lumps. Bring the gravy to a gentle boil, then reduce heat and let it simmer for about 5 minutes until thickened.
Season and finish gravy
9Add the remaining salt and lemon juice to the gravy. Stir to combine and adjust seasoning to taste.
Serve the hake with gravy
10Plate the fried hake fillets and generously spoon the warm gravy over or alongside. Serve immediately for best taste and safety.
Cooking Tips
1Always pat the fish dry before dredging in flour to ensure a crispy coating.
2Avoid overcrowding the pan when frying fish to maintain oil temperature and even cooking.
3Use a food thermometer to check for an internal temperature of 63°C (145°F) to ensure the fish is cooked safely.
4You can substitute hake with cod or pollock fillets using the same method.
5For a gluten-free option, use cornstarch instead of flour for dredging and gravy.
Equipment Needed
- Non-stick frying pan
- Cooking spatula
- Plate lined with paper towels
- Mixing spoon
- Measuring spoons and cups
- Food thermometer recommended
Shopping List with approximate prices
- [ ] Hake fillets (400g) - $6.00 (Choose fresh, firm fillets with no fishy smell)
- [ ] All-purpose flour (for dredging and gravy) - $0.50 (Any common brand)
- [ ] Salt - $0.10 (Use iodized salt for best health benefits)
- [ ] Black pepper - $0.30 (Freshly ground for better flavor)
- [ ] Vegetable oil (4 tbsp) - $0.50 (Choose neutral oils like canola or sunflower)
- [ ] Unsalted butter (2 tbsp) - $0.60 (Unsalted allows better control over seasoning)
- [ ] Onion (1 medium) - $0.50 (Firm and without spots)
- [ ] Garlic cloves (2) - $0.20 (Fresh and firm cloves)
- [ ] Chicken or vegetable stock (500 ml) - $1.00 (Low sodium preferred)
- [ ] Lemon (for juice) - $0.30 (Select juicy, bright lemons)
Total Estimated Cost: $9.50
FAQ
Can I use frozen hake fillets?
Yes, but make sure to thaw them completely in the refrigerator and pat them dry before cooking for the best texture and safety.
How do I know when the hake is fully cooked?
Cook the hake until it flakes easily with a fork and reaches an internal temperature of 63°C (145°F). The flesh should appear opaque and firm.
Can I prepare the gravy in advance?
Yes, you can make the gravy ahead and reheat gently before serving, stirring to restore smoothness.
What can I serve with fried hake and gravy?
Mashed potatoes, steamed vegetables, or a light salad make great accompaniments for this dish.