Lightly Puffed Pan Fried Hake Or Scrod Food

PORTUGUESE-STYLE PAN-FRIED HAKE

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.

LIGHTLY PUFFED PAN-FRIED HAKE OR SCROD

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.

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED

Steps:

• I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
• In a small mixing bowl, beat eggs, water, salt and paprika.
• In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
• Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
• Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
• Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
• After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
• Fry fish in two separate batches using the balance of vegetable oil for the second batch.
• Keep warm in the oven until all fish is cooked.
• The batter is very light tasting, not soaked with oil.
• Use a dipping sauce of your choice.
• If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

BAKED SCROD WITH LEMON HERB PANKO CRUMBS

Steps:

• Preheat oven to 400 degrees F.
• In a skillet, saute the onion in 1 teaspoon of oil and 1 teaspoon of butter until soft but not browned.
• In a medium sized bowl, combine the panko crumbs with the parsley and 1 teaspoon of melted butter, 1 teaspoon of olive oil, and the juice of half the lemon.
• Once the onions are soft, add a pinch of red pepper flakes, salt and pepper.
• Add to the onions, the juice of 1/2 the lemon (or more!) and the white wine and continue to cook for 1 minute.
• Spread the onion and lemon mixture into individual baking dishes or one baking dish large enough to snuggly hold all the fish.
• Place the fish on top of the onions and season the fish with salt and pepper and a little spray of olive oil.
• Divide the crumb topping evenly over the fish and sprinkle with parsley and give a light spray of olive oil.
• Bake for about 20 minutes until fish is cooked through and the crumbs are nicely browned.
• Cover with tinfoil half way through baking if the top is browning to fast.