PAN FRIED HAKE
It doesn't get a whole lot quicker than this Pan Fried Hake dinner. This flaky white fish cooks up quickly and goes with so many different sides to make it the perfect seafood lovers dinner. Dredged in flour and fried in a mix of butter and oil for extra crispiness.
Provided by Julia Pinney
Categories Main Course
Time 15m
Number Of Ingredients 8
Steps:
- Combine the flour, salt and pepper on a large plate. Stir to combine and set aside
- Pat both sides of the fish fillets dry with paper towels. After the fish is dry, dredge it in the flour mixture and firmly press it against the fish. Lightly tap the fish to remove any excess flour.
- Heat a large heavy bottomed skillet over medium to high heat until just about smoking. Add the butter and oil and let it sizzle, about 10 seconds.
- Add the coated fish fillets to the pan. They should sizzle straight away. After about a minute, give the pan a shake and let them cook for a further 3 minutes. Flip all the fish fillets and leave them to cook for a further 4 minutes.
- Remove from pan and serve immediately with fresh lemon wedges. Garnish with fresh chopped parsley if desired.
Nutrition Facts : ServingSize 1 serving, Calories 167 kcal, Carbohydrate 12 g, Protein 16 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 15 mg, Sodium 113 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 2 g
PARKER HOUSE SCHROD (FRESH CATCH OF THE DAY)
Serving suggestion: boiled or roasted new potatoes, a green vegetable, a wedge of lemon and a dozen Parker House Rolls
Provided by Food Network
Categories main-dish
Time 27m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Marinate fish in milk, lemon juice, Worcestershire sauce, salt and pepper, olive oil, and paprika for 2 hours (the longer the better).
- Preheat oven to 400 degrees F.
- Remove from marinade and dip each fillet into cracker crumbs. Cover all surfaces well. Place fillets in buttered baking pan. Drizzle with melted butter.
- Pour white wine into pan, being sure not to drizzle directly onto fish. Bake until flaky, approximately 10 minutes. Do not overcook. Place under broiler for a few minutes to finish and give color.
- In a large bowl, combine 2 1/4 cups flour, sugar, salt, and yeast; add 1/2 cup margarine or butter (1 stick). With mixer at low speed, gradually pour 2 cups hot tap water (120 degrees F to 130 degrees F.) into dry ingredients. Add egg; increase speed to medium; beat 2 minutes, scraping bowl with rubber spatula. Beat in 3/4 cup flour or enough to make a thick batter; continue beating 2 minutes, occasionally scraping bowl. With spoon, stir in enough additional flour (about 2 1/2 cups) to make a soft dough.
- Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes, working in more flour (about 1/2 cup) while kneading. Shape dough into a ball and place in greased large bowl, turning over so that top of dough is greased. Cover with towel; let rise in warm place (80 to 85 degrees F.) until doubled, about 1 1/2 hours. (Dough is doubled when 2 fingers pressed into dough leave a dent.)
- Punch down dough by pushing down the center or dough with fist, then pushing edges of dough into center. Turn dough onto lightly floured surface; knead lightly to make smooth ball, cover with bowl for 15 minutes, and let dough rest.
- Preheat oven to 400 degrees F.
- In 17 1/4-inch by 11 1/2-inch roasting pan, over low heat, melt remaining 1/2 cup margarine or butter; tilt pan to grease bottom.
- On lightly floured surface with floured rolling pin, roll dough 1/2 inch thick. With floured 2 3/4-inch round cutter, cut dough into circles. Holding dough circle by the edge, dip both sides into melted margarine or butter pan; fold in half. Arrange folded dough in rows in pans, each nearly touching the other. Cover pan with towel; let dough rise in warm place until doubled, about 40 minutes.
- Bake rolls for 15 to 18 minutes until browned.
LIGHTLY PUFFED PAN-FRIED HAKE OR SCROD
I call this fish "lightly puffed" because of the way I make the egg batter. First, I beat the egg whites until they are very foamy, and then I gently whisk the egg yolks into the whites before dipping the floured fish into the egg. This results in a light, puffed coating on the cooked fish. Throughout the Basque Country, you will find all types of filleted fish pan-fried this way. The fish is great with a green salad and Basque Fries.
Provided by Ceezie
Categories Very Low Carbs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Flatten the fillets with your palm to an even ¾-inch thickness, taking special care with the thicker ends.
- Spread the flour in a shallow dish. Season the hake with salt, and dredge it with flour. Shake off the excess flour, and set the hake aside.
- Using a wire whisk or a fork, beat the whites in a bowl to the "snow point" -until they are very foamy, just before they start to thicken to soft peaks. Lightly whisk the yolks, and then stir them into the beaten whites until the mixture is smooth.
- In a large skillet, heat the oil medium-high heat. Dip the fillet pieces into the egg, and then drop them into the pan. Reduce the heat to medium-low and fry the fish for about 2 minutes. Raise the heat back to medium-high. After about 30 seconds, turn the fillets. Reduce the heat to medium-low again, and fry the fish 3 minutes more. Using a slotted spoon or tongs, remove the fish, and drain it on two layers of paper towels. Serve at once.
Nutrition Facts : Calories 478.6, Fat 31.1, SaturatedFat 4.8, Cholesterol 203.4, Sodium 158.2, Carbohydrate 3.8, Fiber 0.1, Sugar 0.2, Protein 44.1
PORTUGUESE-STYLE PAN-FRIED HAKE
Silver Hake, also called whiting in some regions, is a true member of the cod family, of which only cod, haddock, pollock and hake are legitimate members. This flavorful fish is lean and flaky, and is very popular among the Portuguese community, who are brilliant seafood cooks. You may substitute small cod or haddock in this recipe, but if you can purchase hake, I highly recommend that you do. In this recipe, the hake is coated in cornmeal and pan-fried in olive oil. In a separate pan, you make a quick sauce with onions, peppers, tomatoes and olives. When the fish is cooked, the sauce is spooned around the fish. Although the flavor of this sauce is similar to a seafood stew, it is less intense, with lighter flavors and, because the fish is cooked separately, it keeps its natural flavor. The combination is magic. Serve with home fries or plain rice. The sauce for this dish needs to be fresh and light and therefore cannot be made ahead. However you can prepare the tomatoes (step 1) well in advance. You can also cut the vegetables and pit the olives for the sauce earlier in the day, up to 4 hours in advance. For equipment you will need a 2 quart saucepan to blanch the tomatoes, an 8 to 10-inch skillet to make the sauce, a wooden spoon, a 12 or 14-inch well-seasoned cast iron or nonstick skillet for cooking the fish, and a slotted spatula.
Provided by Food Network
Categories main-dish
Yield 4 servings
Number Of Ingredients 14
Steps:
- Fill the saucepan halfway with water and bring it to boil over high heat. Score an x at the base of each tomato with a small paring knife. Lower the tomatoes into the boiling water until the skin splits, about 30 seconds. Plunge them into ice water after blanching to stop the cooking. Peel skins from the tomatoes, and cut them in half lengthwise. Remove the seeds, cut the tomatoes into a 1/3-inch slivers (julienne) and set them aside. There will be about 1 1/2 cups.
- You should start the sauce about 15 minutes before you want to serve the fish, so start heating up the larger skillet (for the fish) on a medium heat at the same time you begin the sauce. Place the smaller skillet over medium-high heat and add the olive oil (3 tablespoons) and the bay leaves. Cook the bay leaves until they are lightly browned, 2 to 3 minutes. Add the allspice and garlic and cook for 30 seconds, stirring constantly with a wooden spoon. Add the bell pepper and onion and saute, stirring frequently, until the vegetables are golden, about 5 minutes. Add the tomatoes, white wine and olives. Simmer until the sauce is fragrant and has thickened slightly, about 5 minutes. Season with salt and pepper and remove from heat.
- Just before you add the tomatoes to the sauce, add the olive oil (1/4 cup) to the preheated large skillet. Quickly season all the fillets with salt and pepper on both sides. Spread the cornmeal into a shallow bowl and dredge the fish portions in the cornmeal, 1 at a time, pressing to make the cornmeal adhere and then gently shaking off the excess. Work quickly and put each fillet into hot oil as you prepare them. As soon as the cornmeal appears to darken, turn the heat down a bit. The key is to have them cooking evenly so that when you turn the fillet, it should be a perfect golden brown. It will take about 3 to 4 minutes per side. The thicker the fish, the slower you should cook it. Turn the fillets, and cook for another 3 or 4 minutes until crisp and golden brown. Using a slotted spatula, transfer the fish to individual plates or to a platter. Divide the sauce by draping a small amount of the chunky sauce over the fish and spooning the remaining sauce around it. Serve immediately.
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