Pan-Fried Hake with Mashed Potatoes

1. 1 Hake filletpack 600 g ≈ $6.50 180 g
2. 2 Potatoes≈ $2.15 per kg 250 g
3. 3 Wheat flour 15 g
4. 4 Milk 2.5%pack 930 ml ≈ $0.91 60 ml
5. 5 Butterpack 180 g ≈ $1.60 10 g
6. 6 Sunflower oil 15 ml
7. 7 Lemon≈ $4.65 per kg 15 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Peel the potatoes², cut into 3 cm chunks, boil in salted water over medium heat until tender (about 15 minutes), drain and mash with milk⁴ and butter⁵ until smooth, then let the mash cool to a comfortable temperature.

2. Rinse the hake¹, pat dry, season with salt and pepper, dredge in flour to coat evenly, and set aside for a minute.

3. Heat a skillet over medium heat, add oil and heat until shimmering, using a wide pan so the fish fits without overlapping.

4. Place the hake¹ fillets on the hot skillet and fry over medium heat for about 4 minutes until golden, flip and fry another 4 minutes until both sides are golden and the fish is firm to the touch.

5. Spoon the mashed potatoes² onto plates and place the fried hake¹ beside them, keeping the mash fluffy and the fish crisp.

6. Serve with a lemon⁷ wedge and, if desired, an extra lemon slice; optionally garnish with herbs.