Fried Hake

Fried hake is a classic of beach snack bars – the aim is a balance of crisp coating and juicy fish flesh.

1. Clean the fish, then pat it thoroughly dry with paper towel – this way the oil does not spit during frying.

2. Salt it, then toss it in flour and shake off the excess.

3. Fry it in plenty of hot oil, in a not-overcrowded pan, so the oil temperature does not drop.

4. Cook both sides golden.

5. After frying, drain it on paper towel.

Tip: Serve it fresh, immediately – this is when its coating is crispest.