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Crispy Hake Fish Cakes with Herbs, Garlic, and a Golden Crumb
Crispy Hake Fish Cakes are golden on the outside and soft inside with fresh herbs and garlic. Perfect for easy dinners or make-ahead meals worth sharing.
Why you will love and enjoy Crispy Hake Fish Cakes
They’re crispy on the outside, soft inside, and full of flavour without needing fancy ingredients. These fish cakes work just as well for a relaxed weeknight meal as they do for a weekend plate-up.
Made with Baby Hake, Paprika, Chili, Herbs, and Breadcrumbs
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Crispy Hake Fish Cakes
- Prep Time: 25 minutes
- Refrigerate: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 25 minutes
- Yield: 8 medium fish cakes (serves 4) 1x
- Category: Seafood Recipes
- Method: Baking
Description
These crispy hake fish cakes are one of those recipes to make when you want comfort food that still feels a bit fresh and light. They’re gently spiced, herby, and hold together beautifully without being heavy.
Ingredients
Fish
- 4 whole baby hake fillets, descaled, washed, trimmed
- Salt, to taste
- Black pepper, to taste
- Fish spice, to taste
- 1 to 2 tbsp olive oil
Fish cake mixture
- 1 large egg
- 3 tbsp fresh parsley, finely chopped
- 1 tbsp dried dill or 2 tbsp fresh dill, chopped
- 1 tsp paprika
- 1 tsp chilli flakes
- Black pepper, to taste
- Light sprinkle Aromat
- 1 tsp garlic and herb seasoning
- 2 tsp minced garlic
- 1 tbsp mayonnaise
- Handful of fresh coriander, chopped (optional)
- 1/4 cup fresh breadcrumbs, plus extra for coating
Frying
- Olive oil, enough for shallow frying
Instructions
- Preheat the oven to 400F (200⁰C) and line a baking tray with baking paper.
- Pat dry the 4 baby hake fillets, then season both sides with salt, black pepper, and fish spice.
- Drizzle with 1 to 2 tbsp olive oil and place on the prepared tray.
- Bake the hake at 400⁰F (200⁰C) for 20 minutes until just cooked through.
- Remove from the oven and let it cool completely so it flakes cleanly.
- Once cold, carefully remove the centre bone from each fillet and flake the fish into medium pieces.
- Don’t overdo and mush it; you do not want a paste. Keep some chunky pieces for texture.
- In a mixing bowl, add 1 egg, 3 tbsp chopped parsley, 1 tbsp dill, 1 tsp paprika, 1 tsp chili flakes, black pepper, a light sprinkle of Aromat, 1 tsp garlic and herb seasoning, 2 tsp minced garlic, 1 tbsp mayonnaise, and the optional chopped coriander. Mix well.
- Add the flaked hake and 1/4 cup fresh breadcrumbs, then gently fold everything together until combined. Taste and adjust salt if needed.
- Shape the mixture into round patties, about the size of your palm, then lightly coat each one with extra breadcrumbs for a crisp finish.
- Place the fish cakes in the fridge for 30 minutes, as this helps them firm up and keeps them from breaking while frying.
- Heat olive oil in a pan over low to medium heat.
- Fry the fish cakes for 3 to 4 minutes per side until golden and crisp, turning carefully.
- Drain on paper towels and rest for a minute before serving.
To serve
- Serve hot with garlic and chili sauce, steamed country crop vegetables in a light white sauce, and creamy sweet potato mash on the side.
Notes
Created, prepared, tried, and tested Gail
Crispy Baked Hake Fish Cakes with real texture and flavour, stay tender without falling apart.
Crispy Baked Hake Fish Cakes offer a dependable way to enjoy seafood that feels comforting without being heavy. The method improves texture, the flavours stay balanced, and the result is a meal that fits easily into everyday cooking while still feeling special enough to serve proudly.
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