On Thursday night however, I got fresh hake fillets and was not quite sure what to do with them, because Hake is not my favorite fish. I am not keen on fish fried in batter either,but wanted something crispy.
A while back I saw fish fillets fried in almond and parmesan and that got me thinking, why not use polenta and pecorino.Well it turned out exactly how I wanted - crispy, crunchy, salty and not at all bad for hake. I served it with a simple risotto, using fish stock and some lightly steamed broccoli.
So, there is not much of a recipe here, but this is what I did.
4 hake fillets
125ml polenta
125ml grated pecorino cheese
salt and pepper for seasoning.
2 eggs, lightly beaten
Simply season the fillets(careful with the salt, remember, the cheese is also salty)
Mix polenta and pecorino.
Dip fish into egg and then in polenta and cheese mixture. Shake off excess and fry in skillet until crispy and brown.
For the risotto,click here but just replace the chicken stock with fish stock.
About two weeks ago, I attended the Cape Town Good food and wine show. The first time I went to this event was about 6 years ago and I was in awe with all the wonderful new products on exhibit. For the last 2 years, however, I felt that the show has lost its impact on me and I think maybe it is because I am over-exposed to all kinds of edible treats. However, there are always a few producers that still get my attention and one of them was Tierhoek Organic Farms. These farmers are serious about organic farming and to quote them directly : ".....All ingredients are organic and our jams and jellies are packed with sun-ripened fruit. No sulfur of preservatives are used, just sun-ripened fruit and patience!". I tasted a variety of dried fruits,but the Naartjie bites, blew my mind. The citrus flavors are so intense and the peels are chewy and delicious. I had a few packets, before the show was even over and am sad I did not buy more... I kept one packet for experimental purposes and when I got home, I knew these little chews had to be dipped in a good 70% chocolate. Sublime! - a perfect end to a dinner party!!!!!
18 comments:
That looks like a great coating for fish. I don't think I've ever tried Hake before.
Hi there! Such great stuff! :)
Love Jacqui
I don't think I've had hake either, it's not that common here, but I could do the coating on other fish!
Thanks Nina.
Oh I'm liking the sound of the fish. And the chicken liver pasta( I love them . CS ahtes them.) Are they whole liver or mashed into some sort of sauce?
sylvie - hake is our cheap fish- the stuff that gets frozen and sold in boxes. Fresh, it is not too bad.
anonymous - jacqui, for you guys I will cook up a storm!
nicisme - I think halibut will be nice...
glamah - I fry the chicken livers first so that they have caramelized bits on the outside and slightly overcooked on the inside. I stir them into the tomato sauce on the last minute. I do not have a recipe, really. All I do is fry up some onions and garlic and then add loads of tomato, chili and a dash of white wine and some Worcester sauce.Just follow your taste buds. Season well. What you want is a thick, chunky, slightly sweet tomato sauce with the pasta and the chicken livers. Add parmesan cheese over the top- delicious!
Nina, I am intrigued by the chicken-liver pasta, can you please tell me how you prepared it?
Nina,
Outstanding blog in every way. Quietly watch form sidelines.
Had to write. You are missing a bet on this Chicken Liver Pasta thing. Sounds completely divine. Unheard of here in Deep south USA.
So many wonderful things you have posted on and you get my response on the one thing you dismiss as routine.
I think it is a glorius picture of that good old cornmeal breaded fried fish. Country boy couldnt ignore....
Keep up the great work.
I don't think I would have ever thought to use polenta for breading. I learn at least something new every day.
I love to dip fish fillets in polenta--it's so satisfyingly crunchy. Now, if I could only get my hands on those chocolate dipped orange slices! Oooh, they look wonderful....
This looks wonderful. And, I'm dying to know what is in your recipe for chicken liver pasta. I love chicken livers, so you've gotten my curiousity aroused.
cynthia - you will find the recipe in the comment just above yours. I will try again and post a proper recipe soon - hopefully with a photo this time.
salvage859 - thank you so much, I appreciate your visit and your comment. Please call again, country boy!
that girl - that is what the blogosphere is all about - learning from each other!
susan - oohhh, yes they were delicious!
mark - As I've said to Cynthia,I will post a recipe soon. Thanks for popping in.
I think the fish looks good. I like fried fish, with a cornmeal batter.
Hake is a fish that I have not heard of before. I will have to see if I can find some. Those Naartjie bites look really good.
wow, that is really smart- using polenta in the coating! never heard of that before!! I'll need to try that one of these days! your dishes are getting more amazing each time I'm on here!
What a stunning photo! Delicious of course too.
ronell
Polenta and pecorino!! A girl after my own heart! Great for fish!
Gorgeous photo as always!
emiline - it was amazingly delicious.
kevin - I bet if we try, we could make these naartjie bites - dry overnight in the oven.....
marianna - you encourage me with your comment every time you visit.
my french kitchen - thanks, Ronelle
proud italian cook - I'm reading "Jamie in Italy" for the 3rd time, hence the inspiration.
I love that idea for the fish! I have a number of "go to" recipes for plain white fish, most of which involve this sort of crust idea. although I usually bake my fish and crust only the one side. Definitely going to give this a try.
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