Hake Medallions
I woke up craving fish, especially since yesterday was the Annunciation and, as is customary, fish is eaten. I had hake in the freezer and remembered that I hadn't made medallions in a while. It's not a complicated recipe, but I like to return to it when I want something quick.
Quick Info
Total time: about 40 minutes (includes thawing, if necessary)
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Servings: 2-3, depending on how much fish you use
Difficulty: easy
Recipe type: quick dinner, traditional fasting recipe with permission for fish
Ingredients
1-2 pieces of hake fillet (about 700-1000 g in total, depending on how much you want to make)
White flour (a few tablespoons for breading)
Salt
Pepper
Oil for frying (about 100 ml, enough to cover the bottom of the pan with a layer of 3-4 mm)
Preparation method
1. If the hake is frozen, take it out to thaw at room temperature in advance. Once it has softened, clean it and rinse well under cold water. Pat it dry with paper towels to make it as dry as possible.
2. Cut the fish fillet into medallions of suitable thickness, about 2-3 cm. I like to keep them neither too thin nor too thick, so they cook evenly.
3. Season the fish with salt and pepper on both sides. Place the medallions in a bowl, cover with plastic wrap, and leave in the fridge for 15-20 minutes. This helps with the flavor and texture after frying.
4. Heat a pan with a little oil until hot but not smoking.
5. Take the medallions out of the fridge. Dredge them in flour, shaking off the excess.
6. Place the fish in the pan without overcrowding. Fry the medallions on each side until golden and crispy, generally about 2-4 minutes per side, depending on thickness. Carefully turn them to avoid breaking.
7. Remove the fish onto a paper towel to absorb the excess oil.
8. Serve immediately while hot.
Why I make this recipe often
Fried hake like this is quick, requires no special ingredients, is filling, and goes well with any side dish I have on hand. It can be easily adapted, especially if I need something simple on a busy day.
Tips and variations
Tips
If the fish is well dried before being dredged in flour, the crust will be crispier.
Do not fry the medallions if the oil is not hot enough, otherwise they will absorb too much oil.
Use a heavy-bottomed pan if you have one for even frying.
Substitutions
In the absence of hake, other firm white fish (cod or pike-perch) can work as well.
White flour is classic, but cornmeal can be used for a slightly different crust.
Variations
For seasoning, a little garlic powder or sweet paprika can be added, but I prefer the simple recipe.
If you don’t want to fry, you can try baking, but the texture will not be the same.
Serving ideas
I like to serve the medallions with sautéed vegetables in a little butter.
Another option: green salad or boiled potatoes.
A slice of lemon can also be served on the side for those who prefer their fish a bit tangy.
Frequently asked questions
1. Can I use hake fillets?
Yes, but you won’t get medallions, only thin pieces. The frying time will be even shorter.
2. How do I avoid the fish breaking while frying?
Careful drying and flour help maintain the shape, as does a wide spatula for flipping.
3. What do I do if the medallions have too many bones?
Hake has some small bones. I remove them after the fish is cooked, as they come out more easily then.
4. Can it be made with fresh fish?
Of course. It’s even better if you find fresh hake.
5. How thick should the layer of flour be?
Just enough to lightly coat the fish; shake off the excess. Don’t make a thick crust.
Nutritional values
Approximately for one serving (about 200 g of fried medallions, with absorbed oil):
Calories: 200-250 kcal
Protein: 20-22 g
Fat: 8-12 g (depending on how much oil remains on the fish)
Carbohydrates: 7-10 g (from flour)
Values are indicative and may vary depending on how much oil the fish absorbs during frying.
Storage and reheating
Fried hake medallions are best fresh. If there are leftovers, they can be stored in the fridge in a covered container for up to 24 hours. When reheating, the texture will not be as crispy, but they can be placed for a few minutes in a hot pan without oil to regain some crust. Freezing after frying is not recommended.
I woke up craving fish, especially since yesterday was the Annunciation and, as is customary, fish is eaten. I had hake in the freezer and remembered that I hadn't made medallions in a while. It's not a complicated recipe, but I like to return to it when I want something quick.
Quick Info
Total time: about 40 minutes (includes thawing, if necessary)
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Servings: 2-3, depending on how much fish you use
Difficulty: easy
Recipe type: quick dinner, traditional fasting recipe with permission for fish
Ingredients
1-2 pieces of hake fillet (about 700-1000 g in total, depending on how much you want to make)
White flour (a few tablespoons for breading)
Salt
Pepper
Oil for frying (about 100 ml, enough to cover the bottom of the pan with a layer of 3-4 mm)
Preparation method
1. If the hake is frozen, take it out to thaw at room temperature in advance. Once it has softened, clean it and rinse well under cold water. Pat it dry with paper towels to make it as dry as possible.
2. Cut the fish fillet into medallions of suitable thickness, about 2-3 cm. I like to keep them neither too thin nor too thick, so they cook evenly.
3. Season the fish with salt and pepper on both sides. Place the medallions in a bowl, cover with plastic wrap, and leave in the fridge for 15-20 minutes. This helps with the flavor and texture after frying.
4. Heat a pan with a little oil until hot but not smoking.
5. Take the medallions out of the fridge. Dredge them in flour, shaking off the excess.
6. Place the fish in the pan without overcrowding. Fry the medallions on each side until golden and crispy, generally about 2-4 minutes per side, depending on thickness. Carefully turn them to avoid breaking.
7. Remove the fish onto a paper towel to absorb the excess oil.
8. Serve immediately while hot.
Why I make this recipe often
Fried hake like this is quick, requires no special ingredients, is filling, and goes well with any side dish I have on hand. It can be easily adapted, especially if I need something simple on a busy day.
Tips and variations
Tips
If the fish is well dried before being dredged in flour, the crust will be crispier.
Do not fry the medallions if the oil is not hot enough, otherwise they will absorb too much oil.
Use a heavy-bottomed pan if you have one for even frying.
Substitutions
In the absence of hake, other firm white fish (cod or pike-perch) can work as well.
White flour is classic, but cornmeal can be used for a slightly different crust.
Variations
For seasoning, a little garlic powder or sweet paprika can be added, but I prefer the simple recipe.
If you don’t want to fry, you can try baking, but the texture will not be the same.
Serving ideas
I like to serve the medallions with sautéed vegetables in a little butter.
Another option: green salad or boiled potatoes.
A slice of lemon can also be served on the side for those who prefer their fish a bit tangy.
Frequently asked questions
1. Can I use hake fillets?
Yes, but you won’t get medallions, only thin pieces. The frying time will be even shorter.
2. How do I avoid the fish breaking while frying?
Careful drying and flour help maintain the shape, as does a wide spatula for flipping.
3. What do I do if the medallions have too many bones?
Hake has some small bones. I remove them after the fish is cooked, as they come out more easily then.
4. Can it be made with fresh fish?
Of course. It’s even better if you find fresh hake.
5. How thick should the layer of flour be?
Just enough to lightly coat the fish; shake off the excess. Don’t make a thick crust.
Nutritional values
Approximately for one serving (about 200 g of fried medallions, with absorbed oil):
Calories: 200-250 kcal
Protein: 20-22 g
Fat: 8-12 g (depending on how much oil remains on the fish)
Carbohydrates: 7-10 g (from flour)
Values are indicative and may vary depending on how much oil the fish absorbs during frying.
Storage and reheating
Fried hake medallions are best fresh. If there are leftovers, they can be stored in the fridge in a covered container for up to 24 hours. When reheating, the texture will not be as crispy, but they can be placed for a few minutes in a hot pan without oil to regain some crust. Freezing after frying is not recommended.