Breaded hake with tartare sauce

Recreate the fish shop classic at home with Zack Hawke's refined recipe
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Breaded hake with tartare sauce

Zack Hawke, head chef at The Mariners Public House in Rock, shares his recipe for breaded hake with tartare sauce

www.themarinersrock.com

Serves    4

Oven temp    160°c / gas 3

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Indy Coffee Box
  • You will need
  • Method
  • Hake fillets 200g x 4
  • Eggs 2
  • Milk 20ml
  • Plain flour 200g
  • Panko breadcrumbs 200g
  • Mixed seaweed flakes 1 tbsp
  • Cornish sea salt to season
  • Rapeseed oil to fry

For the tartare sauce:

  • Mayonnaise 200g
  • Banana shallot 1, finely diced
  • Gherkins 2, roughly chopped
  • Mini capers 2 tbsp
  • Tarragon, parsley, chervil, chives 1 tbsp of each, roughly chopped
  • Lemon 1, juice of
  • Salt and pepper to season
  1. For the tartare sauce: mix all of the ingredients together an hour before serving, season with salt and pepper and add lemon juice to taste. Keep refrigerated before serving.
  2. For the hake: mix the eggs and milk to make an egg wash. Season the flour with salt.
  3. Preheat a deep fat fryer to 180°c and the oven to 160°c / gas 3.
  4. Coat each of the hake fillets: first with the flour (tapping any excess off), second with the egg wash and finally with the breadcrumbs, making sure the fish is well coated.
  5. Fry the breaded hake in the deep fat fryer for 5 minutes, or until golden and crisp. Drain off any excess oil, place on a tray and cook in the oven for a further 5 minutes.
  6. Remove from the oven and sprinkle with sea salt and mixed seaweed flakes. Allow to rest on kitchen paper for a minute before serving.
  7. Serve a generous spoonful of the tartare sauce alongside the hake and accompany with a light, crisp salad.

You will need

  • Hake fillets 200g x 4
  • Eggs 2
  • Milk 20ml
  • Plain flour 200g
  • Panko breadcrumbs 200g
  • Mixed seaweed flakes 1 tbsp
  • Cornish sea salt to season
  • Rapeseed oil to fry

For the tartare sauce:

  • Mayonnaise 200g
  • Banana shallot 1, finely diced
  • Gherkins 2, roughly chopped
  • Mini capers 2 tbsp
  • Tarragon, parsley, chervil, chives 1 tbsp of each, roughly chopped
  • Lemon 1, juice of
  • Salt and pepper to season

Method

  1. For the tartare sauce: mix all of the ingredients together an hour before serving, season with salt and pepper and add lemon juice to taste. Keep refrigerated before serving.
  2. For the hake: mix the eggs and milk to make an egg wash. Season the flour with salt.
  3. Preheat a deep fat fryer to 180°c and the oven to 160°c / gas 3.
  4. Coat each of the hake fillets: first with the flour (tapping any excess off), second with the egg wash and finally with the breadcrumbs, making sure the fish is well coated.
  5. Fry the breaded hake in the deep fat fryer for 5 minutes, or until golden and crisp. Drain off any excess oil, place on a tray and cook in the oven for a further 5 minutes.
  6. Remove from the oven and sprinkle with sea salt and mixed seaweed flakes. Allow to rest on kitchen paper for a minute before serving.
  7. Serve a generous spoonful of the tartare sauce alongside the hake and accompany with a light, crisp salad.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box
Supported by
Salcombe Gin & Paul Ainsworth

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Salcombe Gin & Paul Ainsworth
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