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East African Hellish Hake Recipe
Serves/Makes: 4
Ingredients:
- 4 hake fillets (about 6 ounces each), skinned and trimmed
- Salt and white pepper
- Fresh lemon juice
- 2 eggs, lightly beaten
- 4 tablespoons toasted bread crumbs
- 4 tablespoons flaked coconut
- 2 teaspoons grated ginger
- 1 habanero chile, stem and seeds removed, minced
- Butter and sunflower oil for frying
- 4 bananas
How to cook:
- Season the hake fillets with salt and pepper and a squeeze of lemon juice. Dip in egg, then coat with mixed crumbs, coconut, ginger and habanero, pressing the fish firmly into the mixture.
- Peel the bananas, cut in half lengthwise and sprinkle with lemon juice. Fry gently in sizzling butter until light golden-brown. Take care not to overcook them or they’ll get mushy. Remove from the pan and set aside.
- Heat the extra butter in the same frying pan, add a dash of oil and fry the hake fillets until golden-brown and cooked through to the bone. Drain the fried hake fillets briefly on paper towels, place on hot serving plates and top each one with fried banana.
Comments:
You'll think you've arrived in heaven when you taste this hot fish dish. Direct from the coast of East Africa, this recipe is wonderful with a generous helping of ginger and habanero.
This recipe for East African Hellish Hake serves/makes: 4
Main Ingredient: Hake
Preparation Method: Pan Fried/Sauteed
Cuisine: African