What the Hake? It’s really good!

Last week Michelle The Fish Lady (aka Globe Fish at the Wakefield Farmers Market) recommended that I try some hake, a white fish that is similar in flavor to haddock et al.

Always up to trying something new, I got a pound and decided to prepare it in the quickest, most simple way that I have used successfully with other fillets of white fish, which is to coat the fish with flour ( I use whole wheat) seasoned with a bit of salt and plenty of freshly ground pepper, dip it in egg, then do a final coat of a mix  fine and panko breadcrumbs before quickly frying in a  small amount of oil.

Seasoned flour, egg, and breadcrumbs and panko for the crust.

Seasoned flour, egg, and breadcrumbs and panko for the crust.

Honestly, this is such an easy way of preparing all kinds of fish!

Seasoned flour, egg, and breadcrumbs and panko for the crust.

Close up of the floured fish.

NOTE: Be sure to shake off the excess flour and then let some of the egg drip off before moving to the next step.  You do, however, want as much of the breadcrumbs and panko on the fish as will stick.  🙂

Once the fish was coated, I just heated up … I think I used peanut oil, but canola or sesame would work fine… anyway, I heated up about a 1/2 inch of oil until it was shimmering and hot enough to sputter if flicked with water droplets and put the fish right on in.

Fish in the oil

Fish in the oil

I actually cooked the fish longer than I meant to, but basically, since the fillet is thin, you can just cook until crisp and browned on each side.

done!

done!

Although, when I make this again which will be soon because I bought some more this past Saturday, I might just do it this well done on the outside because, as you can see by the next picture, it was perfectly done in the middle.

fished plated with corn

So moist and tasty! Shown with freshly picked corn from Kelly’s Farm.

So good and so easy!  Thanks to The Fish Lady for the fish, Kelly’s Farm for wonderfully crisp corn, and, not shown, Farmer Dave for fantastic potatoes that I sliced thin, coated with salt, pepper, and olive oil, and roasted at 400 for about 40 minutes.  And then, there was the salad of greens from Flats Mentor Farm and more… YUM!