Pan fried hake served with new potatoes, Spanish chorizo, sherry vinegar and samphire, a meal that looks impressive but is surprisingly easy!
This dish cooks in just a shade over 30 minutes and the potato and chorizo element can be prepared in advance.
Pan-Fried Whiting with Chorizo
I love cooking like this, great ingredients, simply cooked to create a complete meal.
Fish has featured a great deal since I returned to the UK from Hungary. European dishes like pan-fried halibut with clams, spiced grey mullet fillets, bacon wrapped cod, pan-fried cod and pan-fried skate wings have joined spicy treats like Thai green fish curry and a Jamaican influenced jerk salmon.
This pan fried hake or whiting with chorizo and samphire has a definite Spanish influence, but like all of my dishes are the result of me playing in the kitchen!
The potato base is reminiscent of the one I serve with my baked cod fillet.
The whole dish is freshened up with some gloriously salty samphire. A wonderful vegetable also goes by the name of sea asparagus.
Yes, it is expensive but a little goes a long way. In fact, using too much will ruin a dish due because it has a very strong and salty flavour.
Frequently Asked Questions
What is Samphire?
Samphire is known as a sea vegetable, it comes in two types, rock samphire and marsh samphire.
Either can be used in this recipe, and they are interchangeable. It has a unique flavour that cannot be replicated with anything else and it is a real treat. It is the star of my samphire salad and cod salad recipes.
Can I use something other than Samphire?
Yes although the dish will be very different. Regular asparagus or tenderstem broccoli would work well, but you will need to season them well and possibly add a little lemon juice.
Does hake have another name?
Yes, silver hake also goes by the name whiting.
What does hake taste like?
Hake is a white fish similar to cod, coley or pollock. It has big white meaty flakes and has a slightly “sweeter” taste than the aforementioned fish.
Very popular in Spain, hake is a wonderful fish and one to hunt down. It is occasionally available in supermarkets, but any fishmonger will get some for you.
What is the difference between soft and hard chorizo?
Hard chorizo is a cured sausage that can be eaten without cooking.
Soft chorizo needs cooking and for me, it is perfect in this dish. I use it all of the time in recipes like my chorizo gnocchi and chicken and chorizo risotto.
Do I have to use sherry vinegar?
No, if you have some red wine vinegar you could use that, you could even get away with cider vinegar.
This pan fried hake recipe is a complete meal for me and it requires no side dishes.
Just add a nice glass of wine and you are done, I tend to drink something like chardonnay or Albariño if I can find some.
However, some peppery rocket (aka arugula) or even a nice simple green salad definitely work really well with this recipe.
As with many dishes of this type a bit of bread to mop up the juices on the plate is always nice.
Something like a ciabatta or focaccia would be nice. Sticking with the Spanish vibe you could knock up this rustic Spanish bread if baking is your thing.
I only name-check specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- 16-18cm (7″) saucepan.
- Glass for crushing potatoes.
- 2 frying pans.
- Fish slice or spatula.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
Great ingredients and simple cooking are at the heart of this easy pan-fried hake or whiting recipe, it is served with crushed new potatoes, Spanish chorizo, sherry vinegar and samphire.
- 350g (2 Cups) New Potatoes
- 75g (¾ Cup) Samphire
- 50g (2 Tbsp + 1 Tsp) Butter
- 300g (10oz) Silver Hake Fillets
- 150g (5oz) Soft Chorizo
- 1 Tbsp Sherry Vinegar
- 1¼ Tsp Salt
- Bring a medium saucepan (16-18cm or 7") pan of water to a boil and season with three-quarters of a teaspoon of salt. Add the potatoes and boil for 18-20 minutes.
- Remove the skin from the chorizo and break it up into 1-2cm (½"-¾") chunks.
- Pat the hake dry with some kitchen paper, paying particular attention to the skin.
- When the potatoes are cooked drain them and lightly crush them with the bottom of a glass.
- Heat two frying pans on the hob, the pan for the fish needs to be on a high-medium heat and the pan for the chorizo on a medium-high heat.
- Add the pieces of chorizo to the pan and cook for 3-5 minutes (stirring occasionally) or until it begins to colour and begins to leach oil.
- Throw in the potatoes and cook for another 5 minutes, tossing occasionally.
- Whilst the potatoes are cooking season the fish with the remaining salt and place it skin side down and let it sit for 3 minutes.
- Flip the fish and add the butter, when the butter melts use it to baste the fish for another 2-3 minutes before removing and resting for 1 minute.
- Add the sherry vinegar and samphire to the potato and chorizo mix, toss to combine, then cook for a final minute then serve.
Amount Per Serving: Calories: 524Total Fat: 27gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 158mgSodium: 2397mgCarbohydrates: 20gFiber: 2gSugar: 1gProtein: 48g
Calorific details are provided by a third-party application and are to be used as indicative figures only.