Hake is a member of the cod family. It is a mild fish having a more subtle flavour than cod. These fillets are prepared by cutting two fillets from each fish or if cut from a very large fillet into individual portions. They are ready to cook. 

Hake needs quite careful handling as they can break up quite easily. The flesh does however firm up on cooking. Baking this fish is ideal and try deep frying in a tempura batter.

Tempura Batter

75g plain flour

1 tablespoon cornflour

1/2 teaspoon salt

200ml ice-cold sparkling water

A few ice-cubes

Put the flours and salt in a bowl, whisk in the water and add the ice-cubes. Use immediately. The secret of good crisp batter is to keep the batter cold and the oil hot, do not fry too many peices at one time as this reduces the temperature of the oil.

Hake Meuniere Serves 4

4 Hake Fillets

2 tablespoon plain flour

salt and pepper

100g butter

1/2 lemon (juiced)

1 tablespoon parsley

Lightly dust the fish with flour seasoned with salt and pepper. Melt the butter in a large frying pan and fry the fillets on both sides until cooked. Remove from the pan and keep hot. Lightly brown the remaining butter, (be careful not to let it burn) add the lemon juice and then the parsley. Mix well and pour over the fish and serve immediately with boiled potatoes and a green veg.