Crispy Pan-Fried Hake with Potato Salad

Start by thawing 600 gr Frozen Hake fillet. The best method is to transfer the frozen fillets to the refrigerator 8–12 hours before cooking. If you need to thaw them more quickly, place the sealed fillets in a bowl of cold water, changing the water every 30 minutes, which will take about 1–2 hours. Once thawed, pat the fillets very dry with paper towels to ensure a crispy crust.

While the fish is thawing, prepare the potato salad. Boil 800 gr Potatoes in salted water until tender, about 15–20 minutes. Drain and let them cool slightly, then peel and cut them into bite-sized pieces. Finely chop 150 gr Red Onions and 15 gr Parsley.

For the potato salad dressing, in a small bowl whisk together:
- 3 tbsp Apple Vinegar
- 4 tbsp Olive oil extra virgin
- 1 tbsp Mustard
- a pinch of salt
- a pinch of black pepper

Combine the warm potatoes with the chopped red onion and parsley in a large bowl. Pour the dressing over the potatoes and gently toss to combine. Set aside to allow the flavors to meld.

Prepare the breading station for the hake. In one shallow dish, place 100 gr Flour. In a second dish, lightly beat 2 pieces Eggs size L with a fork. In a third dish, combine 100 gr Breadcrumbs (fine) with a pinch of salt and black pepper. Season the dried hake fillets with salt and black pepper on both sides.

Dredge each hake fillet first in the flour, shaking off any excess. Then dip it into the beaten eggs, making sure it is fully coated. Finally, press it into the breadcrumbs, ensuring the entire surface is covered.

Heat 300 ml Sunflower oil in a large non-stick pan over medium-high heat until it reaches about 170–180°C (340–350°F). You don’t need to add all the oil at once — start with a smaller amount and add more as needed for each batch of fillets. You can test the oil by dropping in a small pinch of breadcrumbs; if they start sizzling immediately, the oil is ready. Carefully place the breaded hake fillets into the hot oil, making sure not to overcrowd the pan. Fry for 3–4 minutes per side, or until golden brown and cooked through. The internal temperature should reach 63°C (145°F).

Once cooked, remove the hake fillets from the pan and place them on a rack lined with paper towels to drain any excess oil. This helps keep them crispy. Repeat with the remaining fillets.

Serve the hot, crispy hake fillets immediately with generous portions of the prepared potato salad. Garnish with additional fresh parsley if desired.