In Spain, hake, also known as whiting, is colloquially called the “king of fish” because of its delicate flavor and versatility. Hake fillets are great for grilling, boiling, and roasting, but pan-frying is the most classic way to enjoy this fish.
Spanish Style Hake
- 4 hake fillets
- 1 ½ heads of garlic
- Piquillos or red bell pepper
- 1 egg
- Olive oil
- (Optional) chopped parsley for garnish
Cut the garlic into thin slices. In a pan, cook in olive oil. Once cooked, remove from oil and set aside.
Cut the piquillos or red bell pepper into strips and add to olive oil, cooking slowly so as to keep the strips tender and intact. Add the garlic back into the pan.
Beat the egg, then prepare the hake for frying by coating the fillets in flour first, then egg. Heat olive oil in a pan and fry the fillets.
Once cooked, transfer the fillets to plates, top with the piquillos and garlic, and sprinkle with chopped parsley.