Crispy Smoked Hake Fillet - A Flavorful Delight
Nutritional value per serving
Calories320kcal
Carbs5gram
Fat15gram
Protein35gram
Ingredients
- Hake fillets (skin-on, fresh or thawed)400 g
- Olive oil (extra virgin recommended)2 tbsp
- Salt (fine sea salt preferred)1 tsp
- Black pepper (freshly ground)0.5 tsp
- Paprika (smoked paprika adds extra flavor)1 tsp
- Fresh lemon (for serving and zest)0.5 piece
- Wood chips for smoking (applewood or hickory)50 g
Discover the art of smoking hake fillets to achieve a beautifully crispy skin and tender, flavorful fish. This recipe is designed for home cooks with basic kitchen tools, using common supermarket ingredients. Enjoy a smoky, crispy seafood dish in about 45 minutes total. The cost of ingredients is approximately $12 USD, €11, £9, or ₹900 depending on your location. Each serving contains around 320 kcal, rich in protein and moderate fat content. This recipe is suitable for a pescatarian diet and is rated easy complexity with about 20 minutes active cooking time.
Preparation instructions
Prepare the Fish
1Pat the hake fillets dry with paper towels. This helps achieve crispy skin. Brush both sides lightly with olive oil. Season generously with salt, pepper, and paprika. Set aside while preparing your smoker or grill.
Prepare the Smoker or Grill
2Soak wood chips in water for 20 minutes to prevent them from burning too quickly. Preheat your smoker or grill to a medium heat around 120°C (250°F). If using a grill, set up for indirect cooking by placing coals or burners to one side only.
Smoke the Hake Fillets
3Place the hake fillets skin-side down on the smoker or grill grate over indirect heat. Add the soaked wood chips to the smoker box or directly over coals. Smoke the fillets for 15-20 minutes, or until an internal temperature of 63°C (145°F) is reached. Use a digital food thermometer inserted into the thickest part of the fillet for accuracy.
Crisp the Skin
4After smoking, transfer the fillets skin-side down to a preheated non-stick skillet over medium-high heat. Cook for 2-3 minutes until the skin is crispy and golden. Do not overcrowd the pan. This step adds texture and enhances flavor.
Serve and Enjoy
5Serve the crispy smoked hake fillets immediately with lemon wedges and a sprinkle of lemon zest for a fresh, zesty contrast to the smoky flavor.
Cooking Tips
1Always use a clean thermometer and avoid touching bones for accurate temperature reading.
2To prevent cross-contamination, keep raw fish separate from other foods and wash hands and surfaces thoroughly after handling.
3If you do not have a smoker, you can simulate smoking flavor by adding liquid smoke to marinade or use smoked paprika for seasoning.
4Use skin-on fillets to achieve the best crispiness and to hold the fillet together during cooking.
Equipment
- Digital food thermometer
- Smoker or grill with lid
- Small bowl for soaking wood chips
- Paper towels
- Non-stick skillet or frying pan
- Tongs or fish spatula
- Cutting board and knife
Shopping List
- [ ] Hake fillets (400g) - About $8. Choose fresh, firm fillets with shiny skin and no odor.
- [ ] Olive oil (extra virgin) - About $3 for a small bottle. Look for a fresh fruity aroma.
- [ ] Sea salt - About $1. Coarse or fine sea salt works, fine dissolves easier.
- [ ] Black pepper (freshly ground) - About $1 for a small pack. Fresh ground yields best flavor.
- [ ] Paprika (smoked if possible) - About $2. Adds smoky, sweet flavor.
- [ ] Fresh lemon (1 piece) - About $0.50. Choose firm, heavy lemons with bright yellow skin.
- [ ] Wood chips (applewood or hickory) - About $3. Used for smoking to add flavor.
Total approximate cost: $18.50
FAQ
How do I know when the hake is fully cooked and safe to eat?
The internal temperature should reach 63°C (145°F). Use a food thermometer to check by inserting it into the thickest part of the fillet. The flesh should become opaque and flake easily with a fork.
Can I use frozen hake fillets for this recipe?
Yes, but fully thaw the fillets in the refrigerator overnight beforehand. Pat dry thoroughly to ensure crisp skin and even cooking.
What if I don't have a smoker?
You can use a grill with wood chips for smoking or simulate smoky flavor by adding smoked paprika or a few drops of liquid smoke to the seasoning.
How do I prevent the skin from sticking while crisping?
Make sure the pan is well-heated and use a non-stick skillet or a well-seasoned cast iron pan. Avoid moving the fillet too often to allow skin to crisp and release naturally.
Is it necessary to soak the wood chips?
Yes, soaking wood chips in water for at least 20 minutes helps them smolder and produce smoke rather than burn quickly, giving a better flavor to the fish and preventing bitter taste.