Sautéed Hake, Shrimp & Potato

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Comfort Food ! 🙂
We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, etc.
This featured dish is much different, but in its final stage, it represents comfort food just as well as the aforementioned dishes. Although its main ingredients consist of delicate fish filet and juicy shrimp, the generous use of butter and the comforting method of sauteeing all to a golden crisp will make this without a doubt a worthy contender of comfort food at it’s finest 🙂
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Bon Appétit ! Life is Good !
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 4 ea 5 oz hake filets, 20 ea shrimp, (peeled, de-veined, tail-on), 1 lb small. cooked potatoes; season the filets with kosher salt, cayenne pepper and lemon juice to taste

: dredge the fish filets in a mixture of a/p flour and panko

: saute the fish as well as the potatoes in vegetable oil until the potatoes are golden and the fish is almost cooked through; discard the oil of both pans, put back on heat

: add 2 oz of whole butter to the potatoes, season with kosher salt to taste, saute until the butter starts to brown, remove the potatoes, reserve

: add 3 oz of whole butter to the fish, saute on both sides until the butter starts to brown, remove the fish, reserve

: add the shrimp to the pan with the butter from the shrimp, add the butter from the pan of the potatoes, saute until the shrimp are done, about 2 minutes

: place the fish on a serving platter, add the potatoes and top with the shrimp and butter

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

: Sautéed Hake, Shrimp & Potato

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3 comments

Looks good. I was surprised you didn’t dip the fish in egg. but I guess it’s wet enough for the flour to stick. We often do the flour, egg, and panko sequence, but maybe I’ll try it your way and see how it goes. You would probably get a thinner coating doing it your way, so that’s a consideration.

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Hi Anneli,
This is really only to add some crunch to the texture, not “breading”
Sometimes, instead of panko, I use cornmeal to mix with the flour 🙂
Cheers !

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