Crispy Skin Hake Chorizo (Printable version)

Pan-seared hake with golden skin served on smoky, spiced beef crumb with bold paprika and herbs.

# Ingredient list:

→ Fish

01 - 4 skin-on hake fillets, pin-boned, approximately 6.3 oz each
02 - 2 tablespoons olive oil
03 - Sea salt and freshly ground black pepper to taste

→ Chorizo-Style Beef Crumb

04 - 7 oz lean ground beef
05 - 1 teaspoon smoked paprika
06 - 1/2 teaspoon sweet paprika
07 - 1/2 teaspoon ground cumin
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon cayenne pepper (optional)
11 - 1 tablespoon tomato paste
12 - 1 tablespoon red wine vinegar
13 - 1/2 teaspoon sea salt
14 - 3 tablespoons gluten-free breadcrumbs
15 - 2 tablespoons extra virgin olive oil

→ Garnish

16 - 1 tablespoon flat-leaf parsley, chopped
17 - Lemon wedges, to serve

# Directions:

01 - Pat the hake fillets dry with paper towels. Season both sides with sea salt and freshly ground black pepper.
02 - Heat 2 tablespoons olive oil in a large non-stick skillet over medium-high heat. Place fillets skin side down and press gently with a spatula for 1 minute to achieve crispiness.
03 - Cook the skin side for 3 to 4 minutes until golden and crisp. Flip carefully and cook the flesh side for 2 to 3 minutes until just cooked through. For thicker fillets, transfer to a preheated 350°F oven for 3 to 4 minutes to finish cooking. Remove and rest skin side up.
04 - Heat 2 tablespoons extra virgin olive oil in a separate skillet over medium heat. Add ground beef and cook, breaking it up with a spoon until browned and slightly crisp, about 5 minutes.
05 - Stir in smoked paprika, sweet paprika, ground cumin, dried oregano, garlic powder, cayenne pepper (if using), and sea salt. Cook for 1 minute until fragrant.
06 - Add tomato paste and red wine vinegar, cooking for an additional 1 to 2 minutes to combine flavors.
07 - Stir in gluten-free breadcrumbs, cooking for 2 to 3 minutes until the mixture becomes crisp and crumbly. Adjust seasoning to taste.
08 - Spoon the chorizo-style beef crumb onto warmed plates. Top each portion with a crispy hake fillet, skin side up. Garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • The skin gets genuinely crispy—that shattering bite is what makes it worth making.
  • The beef crumb tastes like chorizo magic without any pork, so it's surprisingly versatile.
  • It comes together faster than you'd expect for something that feels fancy enough for guests.
  • Hake is a gentler fish than you might think, and it pairs beautifully with bold spices.
02 -
  • Crispy skin demands a truly dry fillet and a hot pan—room temperature fish or lukewarm oil will betray you every time.
  • Don't flip the fish early or obsess over it; the skin needs undisturbed contact with heat to shatter the way you want.
  • The beef crumb should be crumbly and texture-rich, not a paste—if it feels dense, you've either packed it too tight or need more time in the pan.
03 -
  • If your skin shatters during cooking, your pan wasn't hot enough or your fish wasn't dry enough—but it happens to everyone, and it still tastes great.
  • The breadcrumbs absorb all the flavor while crisping up, so don't skip them or switch them out; they're doing more work than they look like.

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