Andalusian Fried Hake Food

10 WAYS TO USE HAKE (EASY FISH MAINS)

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a hake recipe in 30 minutes or less!

FLAMENQUINES CORDOBESES

Steps:

• Spread the pork loin fillets out on a board and hit them with a kitchen hammer, mallet or something similar to soften them and make them flat and stretched.
• Cover each fillet with a slice of Serrano ham (or half, depending on how big they are, although it's okay if you have to double it). Also, put cheese if you want to.
• Roll the loins with their fillings inside so that they are tight and make sure that they do not fall apart at any time.
• Put the flour on one plate, the beaten eggs on another, and the breadcrumbs on another.
• Now go passing each flamenquín through each plate coating them everywhere, including the sides. The order should be flour plate, egg plate, and bread crumbs plate for the end, but you can switch things up. Some people like to use egg first to have a thicker crust, so you can go for it too.
• Now it's time to fry them. Heat abundant oil in a frying pan but without reaching the point of smoking. Introduce several flamenquines simultaneously but not on top of each other and cook them for around 3 minutes. See if they are golden on the bottom and when they are, turn them over and cook them for 2 or 3 minutes on that side.
• As the flamenquines are ready, reserve them on a plate covered with kitchen paper to catch the excess oil, as you continue with the rest of the batches.
• With that time they should be ready, but just in case you can check with a thermometer to see if they are cooked all the way through (or cut one in half). The inside temperature should be 145°C, if it needs more time then take them to the oven at medium heat for 7 minutes.
• Serve them warm.

ANDALUSIAN FRIED HAKE

Steps:

• Cut the fish into strips about 3/4 inch wide and 3 inches in length.
• Heat the oil in a deep pan until smoking hot. Toss the fish in seasoned flour, put into a frying basket and fry until they are golden brown.
• Drain well and pile on a hot dish in a pyramid, and serve with sauce.
• For Sauce:.
• Heat 1 Tblsp. olive oil and fry the chopped onion and garlic.
• Slice the pepper and tomatoes and put into the pan with the bay leaf, seasoning and a few herbs (including tarragon if available).
• Add 1/2 pint water and the white wine and simmer gently for 20 minutes.
• Meanwhile beat together the fat and flour.
• Sieve the contents of the pan, then return them to the pan with the creamed flour and continue stirring until the sauce thickens; boil for 3 minutes before serving.

PAN-FRIED HAKE, WHITE BEAN & CHORIZO BROTH

Steps:

• Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.
• Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
• Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.
• Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.
• Drain the beans, then tip into a large pan with 2 litres of water. Simmer with the whole garlic cloves, bay leaves and thyme for 30 mins or until cooked and tender. Remove from the heat and set aside.
• Meanwhile, heat 2 tbsp oil in a frying pan. Fry the bread with the remaining garlic clove. When golden and crisp, scoop out and drain on kitchen paper. Add the chorizo to the pan, fry until crisp, tip out and keep warm with the bread.
• Add another 2 tbsp oil and the onion to the pan, and cook for 5 mins until softened. Stir in the paprika. Drain the beans and add to the onions with the chicken stock and 2 tsp salt. Cook for 5-10 mins. Stir through the parsley and keep warm.
• Season the hake and heat the remaining 2 tbsp oil in the frying pan. Put the hake, skin-side down, in the pan and cook for 3-5 mins over a mediumhigh heat to crisp up the skin. Flip the fish over and cook for a further 3-5 mins until cooked through. Spoon the white bean mix into bowls, place the hake on top and finish with the fried bread, chorizo and a little more thyme.