BLUE HAKE RECIPE RECIPES

SAVORY BLUE HAKE RECIPE - FOOD.COM

Savory Blue Hake Recipe - Food.com image

From Schwans' box. This is good and simple. I know that the addition of the butter on the top of the dish seems like too much, but it really is necessary. If it's left out, the dish gets way too dry. It would be neat if someone would modify this recipe to their taste using different cheese and herbs. Let me know, OK?

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs hake, loins
2 large onions, sliced very thin
4 tablespoons olive oil or 4 tablespoons butter
1 tablespoon dill weed
1 tablespoon garlic, minced
1 teaspoon salt
1 teaspoon black pepper
2 cups dry breadcrumbs
1 cup cheddar cheese, sharp, grated
8 ounces butter, sliced thin

Steps:

Heat oven to 400°F.
Saute onion in oil or butter until just translucent. Add garlic, stir well and remove from heat. Set aside.
Spray 13 x 9 glass pan with nonstick spray or butter/oil the pan.
Mix dill, salt and pepper.
Place loins in prepared pan. Sprinkle with dill mixture.
Layer onion/garlic, then crumbs, then cheese on loins.
Place butter slices evenly around top of cheese.
Bake, uncovered, for 25 to 30 minutes until fish flakes with fork.
Finish with fresh lemon juice, if desired.

Nutrition Facts : Calories 715.9, FatContent 48.9, SaturatedFatContent 25.3, CholesterolContent 166.1, SodiumContent 1122.2, CarbohydrateContent 31.6, FiberContent 2.6, SugarContent 4.5, ProteinContent 37.5

BATTERED BLUE HAKE OR WHITEFISH PAN FRIED RECIPE - FOOD.COM

Battered Blue Hake or Whitefish Pan Fried Recipe - Food.com image

Blue Hake is from New Zealand. I cut the loins in chunks and batter. Pan fried is quick, easy and does not require a lot of oil. I love to use paprika in my batter. Everything is a golden brown to deep brown and very light tasting.NOTE: DO NOT FORGET THE WATER IN THE EGGS AND YOU MAY HAVE TO USE MORE MILK IF YOU WANT THE BATTER THINNER BUT IF YOU DO IT MAY NOT COVER THE FISH, IT MAY RUN OFF. DEPENDING ON YOUR ALTITUDE IS DETERMINING THE AMOUNT OF TIME TO COOK. If you want more spicy then add caynne pepper to the batter or other peppery spices.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2-2 lbs thick blue hake fillets or 1 1/2-2 lbs white fish fillets
1/2 cup vegetable oil
2 eggs
2 tablespoons water
1 1/2 teaspoons paprika
1 teaspoon mccormick adobo seasoning (without Peppers)
1 teaspoon salt or 1 teaspoon salt substitute
1 1/2 cups flour
2 tablespoons cornstarch
2 teaspoons baking powder
2 tablespoons milk (MORE MILK MAY BE NECESSARY FOR THINNER BATTER)

Steps:

I use 3 long thick pieces of fish. I cut it in 3 inch chunks. Dry the chunks of fish with paper towels. Set Aside.
In a small mixing bowl, beat eggs, water, salt and paprika.
In a medium mixing bowl, add flour, cornstarch and baking powder. Mix well.
Add egg mixture and beat in, if too thick, add milk 1 tablspoon at a time. The batter should be thick to hold on to the fish, not runny.
Preheat frying pan to medium high heat with 1/4 cup vegetable oil.
Use tongs to dip the fish chunks into batter. Use a spoon to place batter on the top of the chunk after it is in the pan.
After bottom is golden brown, turn once, press down on top slightly with spatula to insure heat distribution.
Fry fish in two separate batches using the balance of vegetable oil for the second batch.
Keep warm in the oven until all fish is cooked.
The batter is very light tasting, not soaked with oil.
Use a dipping sauce of your choice.
If you use this batter on thin fillets, use a slotted spoon to dip the fish into batter.

Nutrition Facts : Calories 610.6, FatContent 31.6, SaturatedFatContent 4.8, CholesterolContent 167.3, SodiumContent 896.2, CarbohydrateContent 41, FiberContent 1.6, SugarContent 0.3, ProteinContent 38.7

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