Crispy Skin Hake Chorizo Beef (Print View)
Pan-seared hake with golden skin on a smoky, spiced beef crumb; perfect for a refined dinner.
# What You'll Need:
→ Fish
01 - 4 skin-on hake fillets, 6.3 oz (180 g) each, pin-boned
02 - 2 tbsp olive oil
03 - Sea salt, to taste
04 - Freshly ground black pepper, to taste
→ Chorizo-Style Beef Crumb
05 - 7 oz (200 g) lean ground beef
06 - 1 tsp smoked paprika
07 - 1/2 tsp sweet paprika
08 - 1/2 tsp ground cumin
09 - 1/2 tsp dried oregano
10 - 1/2 tsp garlic powder
11 - 1/4 tsp cayenne pepper (optional)
12 - 1 tbsp tomato paste
13 - 1 tbsp red wine vinegar
14 - 1/2 tsp sea salt
15 - 3 tbsp gluten-free breadcrumbs
16 - 2 tbsp extra virgin olive oil
→ Garnish
17 - 1 tbsp flat-leaf parsley, chopped
18 - Lemon wedges, to serve
# How to Make:
01 - Pat hake fillets dry with paper towels and season both sides with salt and pepper.
02 - Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place fillets skin side down and press gently for 1 minute to achieve crispiness.
03 - Cook skin side for 3 to 4 minutes until golden and crisp. Flip and cook the other side for 2 to 3 minutes until just cooked through. For thicker fillets, transfer to a 350°F oven for 3 to 4 minutes to finish cooking. Remove and rest skin side up.
04 - In a separate skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and slightly crisp, about 5 minutes.
05 - Stir in smoked paprika, sweet paprika, cumin, oregano, garlic powder, cayenne pepper (if using), and salt. Cook for 1 minute until fragrant.
06 - Add tomato paste and red wine vinegar, cooking for an additional 1 to 2 minutes.
07 - Add gluten-free breadcrumbs, stirring well, and cook for 2 to 3 minutes until mixture is crisp and crumbly. Adjust seasoning to taste.
08 - Spoon the beef crumb onto warm plates. Place a crispy hake fillet on top, skin side up. Garnish with chopped parsley and lemon wedges.
# Expert Suggestions:
01 -
- The skin gets properly crispy, shattering under your fork while the fish stays impossibly tender inside.
- That beef crumb tastes like it took hours to develop, but it comes together in under ten minutes.
- It looks like you've been cooking all day, but honestly, it's quicker than ordering takeout.
02 -
- Crispy skin only happens if the fillets are truly dry before they hit the hot oil; I learned this the hard way on my third attempt.
- Don't walk away from the beef crumb once you add those spices; they need that heat to bloom and release their oils, otherwise they stay sharp and one-dimensional.
- The breadcrumbs are essential for texture; without them, you just have spiced ground beef, and that's not the same thing at all.
03 -
- If your hake is thinner than average, reduce the skin-side cooking time to 2 to 3 minutes; thin fillets cook through faster than thick ones, and overcooked fish is worse than underseasoned spices.
- Make the beef crumb first and keep it warm while you sear the fish; this way everything comes together at the right temperature, hot and ready to eat immediately.