Tag: hake

Fish Churros

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Canarian Recipes: Churros de Pescado

Resembling small fried fish fingers, churros de pescado are a popular Canarian tapa featuring strips of white fish (like cod or hake) marinated in garlic, lemon, and parsley, then coated in a fluffy beer-based batter and deep-fried until crispy. 

Ingredients 

4 servings

  • 8 White Fish Fillets(fingers)  eg Hake
  • 4 tbsp Flour
  • 100ml Milk
  • 1 Egg
  • 150ml Beer
  • Lemon for juice
  • Parsley, chopped
  • Sea salt
  • Olive oil

Method

  1. First, we salt the fish, drizzle it with lemon juice, and sprinkle it lightly with parsley. We set it aside for a couple of hours.
    Alternative: The day before, soak the fish in a bowl with milk and 2-3 crushed and peeled garlic cloves. Before cooking, dry it well.

  2. To prepare the batter, we put about four tablespoons of flour, the same amount of milk, a beaten egg, and a glass of beer into a bowl.

  3. The dough is worked, more or less, until we have a mixture that is thicker rather than thin.

  4. Before frying, we place a plate with flour, coat the fish in it, then in the batter, and into the hot oil,  medium heat so that it cooks inside and out without getting burnt.

Presentation:

Enjoy them with a good aioli, mayonnaise, mojo sauce or German Potato Salad

 

Canarian Baked Hake with Vegetables

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Canarian Recipes: Merluza al horno con verduras

For 4 people
* 4 fillets or slices of hake
* 2 medium potatoes
* 1 large onion
* 1 green pepper (optional)
* 1 red pepper (optional)
* 1 courgette or carrot (optional)
* 2–3 cloves of garlic
* Extra virgin olive oil
* Salt and pepper
* White wine or fish stock (½ glass)
* Lemon or parsley (optional)
* Sweet paprika or Provençal herbs (optional)

Instructions

1. Preheat the oven to 180 °C (top and bottom heat).
2. Peel and slice the potatoes thinly. Cut the onion into julienne strips and the peppers/courgette into strips.
3. Place the vegetables in an oven dish, season with salt and pepper, and add a generous drizzle of oil.
4. Bake for 20–25 minutes until they are nearly tender (you can cover with foil).
5. Season the fish with salt and pepper and place it on top of the vegetables. Add the sliced garlic and pour over the wine or stock.
6. Bake for 12–15 minutes (depending on thickness). Optionally, grill for 2–3 minutes at the end.
7. Finish with chopped parsley or a few drops of lemon before serving.