Delicious pan-fried hake with crispy golden brown skin and well seasoned with sea salt. Mmmm, that sounds good to me! When we go to restaurants (which I must say does not happen often as we are working most of the time) I like to order fish. We hardly get to eat fish at home as our staff lunches consist of the contents of the fridge, and fish is too expensive for that.
I believe it’s sometimes harder to cook a piece of fish than a piece of meat. The skin has to be crisp and the flesh moist but not under or over cooked. My advice is that the pan must not be too hot, it’s got to be medium-hot so that the skin will crisp beautifully but won’t burn and the flesh will be cooked but not dried out.
Hake brings back fond memories of my earlier days in