How to cook East African Hellish Hake
- 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
- 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.
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
The East African Hellish Hake recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Hake
Preparation Method: Pan Fried/Sauteed
(more Pan Fried/Sauteed