Crispy Skin Hake Chorizo Beef (Printable)

Pan-seared hake with golden skin topped with smoky, spiced beef crumb for a flavorful main course.

# Ingredient List:

→ Fish

01 - 4 skin-on hake fillets (180 g each), pin-boned
02 - 2 tablespoons olive oil
03 - Sea salt, to taste
04 - Freshly ground black pepper, to taste

→ Chorizo-Style Beef Crumb

05 - 200 grams lean ground beef
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon sweet paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 tablespoon tomato paste
13 - 1 tablespoon red wine vinegar
14 - 1/2 teaspoon sea salt
15 - 3 tablespoons gluten-free breadcrumbs
16 - 2 tablespoons extra virgin olive oil

→ Garnish

17 - 1 tablespoon chopped flat-leaf parsley
18 - Lemon wedges, for serving

# How to Make:

01 - Pat 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, press gently with a spatula for 1 minute to ensure crispiness. Cook for 3 to 4 minutes until skin is golden and crisp.
03 - Flip fillets carefully; cook the other side for 2 to 3 minutes until just cooked through. For thicker fillets, transfer to a preheated 350°F (180°C) oven for 3 to 4 minutes to finish cooking. Remove from heat and rest skin side up.
04 - In a separate skillet, heat 2 tablespoons extra virgin olive oil over medium heat. Add ground beef and cook, breaking up with a spoon, until browned and 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 aromatic.
06 - Add tomato paste and red wine vinegar. Cook for 1 to 2 minutes, stirring frequently.
07 - Add gluten-free breadcrumbs and stir thoroughly. Cook for another 2 to 3 minutes until the mixture is crumbly and crisp. Adjust seasoning as needed.
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 -
  • That crackling, golden hake skin is what keeps you coming back—it's the kind of textural contrast that makes every bite matter.
  • The beef crumb tastes like it spent hours developing flavor, but it takes maybe ten minutes and uses spices you probably already have.
  • It feels restaurant-quality enough to impress, but honest enough that weeknight cooking still feels manageable.
02 -
  • If your hake skin sticks to the pan, it's not ready to flip yet—patience is not negotiable if you want crispiness.
  • The beef crumb needs to actually crisp, not just cook—don't rush the breadcrumbs; give them time to toast and turn golden.
  • Taste the crumb before plating; the salt level changes depending on your breadcrumbs and how much liquid reduced, so adjust as needed.
03 -
  • Pin-boning matters more than you think—small bones left behind ruin the texture, so take thirty seconds to feel for them and remove them with tweezers.
  • If you don't have a non-stick pan, use stainless steel preheated until it's properly hot; nonstick just makes it more forgiving.
  • Make the beef crumb first and keep it warm while you cook the hake—this way everything comes together at the same moment with maximum crispiness.

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