Hake Recipes

Image

Ingredients

1 pound hake filet

2 tablespoons olive oil

3 medium red potatoes (about 1 pound)

4 tablespoons butter

½ yellow onion, diced

1 stalk celery, diced

1 teaspoon salt

½ teaspoon black pepper

1 egg

¼ cup mayonnaise

½ cup cilantro or parsley, finely chopped

⅔ cup panko (or other) bread crumbs

¾ cup flour for dredging

Canola oil for frying

Salt, to taste

Directions

1. Preheat the oven to 375 degrees Fahrenheit.
2. Place the fish filets on a sheet tray, drizzle them with olive oil, and sprinkle with salt.
3. Bake the fish for 12 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit. Then set aside to cool.
4. Boil the potatoes whole, until tender—about 20 to 30 minutes.
5. Drain the boiled potatoes and run them under cold water until cool. Then use your hands to peel off the skins and set the peeled potatoes aside in a large bowl.
6. Melt the butter in a frying pan and add in the diced onion and celery. Sauté until translucent and light brown.
7. Add salt and pepper to the potato bowl and mash the potatoes, leaving a few small chunks. Then add the sautéed onion and celery to the mashed potatoes, scraping in all the melted butter.
8. Add the egg, mayonnaise, cilantro (or parsley), and breadcrumbs. Mix thoroughly.
9. Add the cooked fish to the potato mix, loosely flaking the fish into pieces with your hands and gently squeezing out excess liquid as you add it. Gently stir the fish into the mixture, making sure to leave small chunks of the fish intact.
10. Form the mixture into large or small cakes, depending on your desired size. Chill the fish cakes in the fridge for at least 30 minutes.
11. Heat a shallow layer of canola oil in a heavy-bottom frying pan.
12. While the oil heats, place the dredging flour on a small plate and press each fish cake into the flour so it is lightly coated on all sides.
13. Add the fish cakes to hot oil and cook for 6 to 8 minutes per side, until crispy and brown.
14. Serve with tartar sauce!

Recipe courtesy of Maine Coast Fishermen’s Association. For more great seafood recipes—and to cook along with instructional videos—visit their Dish the Fish blog.

Image

Ingredients

1 ¼ pounds cod filets

1 egg white

1 tablespoon prepared mustard (optional)

1 tablespoon water

½ cup bread crumbs

1 tablespoon dry mustard

⅛ teaspoon ground white pepper

2 ounces sharp cheddar cheese (optional)

Directions

1. Cut cod filets into equal “sticks.” Coat a baking sheet with vegetable cooking spray. Preheat the oven to 450 degrees Fahrenheit.
2. In a shallow bowl, whisk together the egg white, prepared mustard, and water with a fork until thoroughly blended. In another shallow bowl, mix together the bread crumbs, dry mustard, and pepper.
3. Dip the fish sticks into the egg white/mustard mixture and coat on all sides, then dredge in seasoned bread crumbs, coating evenly. Place sticks on the prepared baking sheet a few inches apart. Bake for 6 minutes. Turn sticks over and continue baking for 4 minutes.
4. Remove sticks to a serving platter. Quickly sprinkle cheddar over the tops of the fish sticks and serve immediately, with lemon wedge, if desired.

Recipe courtesy of Mariner’s Menu: 30 Years of Fresh Seafood Ideas by Joyce Taylor, 2003, North Carolina Sea Grant.

Ingredients

Fish and Stuffing

2 pounds hake (or other thin white fish)

8 ounces picked crab meat

¼ cup panko breadcrumbs

¼ cup parsley, chopped

½ shallot, finely diced

4 tablespoons butter

Pepper

Paprika

Sauce

½ shallot, finely diced

3 tablespoons butter

1 tablespoon parsley, chopped

Juice of ½ lemon

¼ cup heavy cream

Directions

Fish and Stuffing

1. Mix crab meat with breadcrumbs, parsley, and shallot into melted butter in a sauté pan until well mixed and breadcrumbs are slightly browned.
2. Cut fish into portions long enough to wrap around the stuffing.
3. Stuff hake (or other white fish) with the crab stuffing. Roll and place on a baking rack, using toothpicks to keep the fish closed if needed.
4. Sprinkle tops of rolled fish with black pepper and paprika.
5. Bake at 400 degrees for around 10 minutes, or until the fish is cooked.

Sauce

1. Melt 3 tablespoons of butter in a small pan.
2. Add the diced shallot, parsley, and lemon juice to the melted butter.
3. Add the heavy cream and reduce to desired consistency.
4. Serve stuffed fish with the sauce ladled on top.

But wait, there's more! We've pulled together our full collection of recipes for white, flaky fish. Swap in your favorite white fish to cook up something that the whole family will love!

Browse white fish recipes