Pan-Fried Hake with Onions and Carrots
A simple fish dish that tastes truly special! Onions and carrots help keep the pan-fried hake juicy, while the flour coating forms a golden crust. Serve it with creamy mashed potatoes.
Updated : 14 September, 2026
Easy
About 20 min.
Ingredients
1
Hake
1
Onion
1
Carrot
50 grams
Wheat flour
50 milliliters
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Thaw the fish beforehand on the bottom shelf of the refrigerator. Peel and dry the onion and carrot. Use refined, flavorless vegetable oil. You can replace some of the flour with starch for an even crispier coating.
Step 2
Remove any scales from the thawed fish, then cut off the head and tail. Open the belly and remove the innards if necessary. Be sure to remove the black membrane inside, as it can taste bitter. Trim off the upper and lower fins with kitchen scissors, then cut the fish into serving pieces approximately ¾ inch thick.
Step 3
Season the fish pieces on both sides with salt and ground black pepper. You can also add any preferred fish seasoning.
Step 4
Cut the onion lengthwise into thin strips.
Step 5
Coarsely grate the carrot.
Step 6
Heat a frying pan over medium heat and add some vegetable oil. Add the onion and carrot and cook for approximately 5 minutes, stirring, until softened. Transfer the vegetables to a plate or push them to the edge of the pan if there is enough room for the fish.
Step 7
Add a little more oil to the pan. Coat each piece of hake in flour and place it in the pan. Position the pan so the fish sits directly over the heat.
Step 8
Cook the fish over low to medium heat for approximately 5 minutes, until golden underneath, then turn it over. Stir the onion and carrot occasionally so they do not burn. Cook the fish for another 5 minutes, or until golden and cooked through.
Step 9
Serve the pan-fried hake hot with the onions and carrots.
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