Baked hake with crispy cashew and sweetcorn coating

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My favourite savoury nibbles are a mix of spicy cashew nuts and roasted sweet corn kernels. I just love the flavour the combination and the nice crunch they have - so I thought I should try and use this mixture to make a crisp coating for fresh fish. Rather than deep fry or even pan fry them, I thought I would bake them.

This worked really well and would be equally good on meaty steaks too.

Baked hake with crispy cashew and sweetcorn coating
Electus
Served with fish shop chips
Servings:Serves 2
Calories per serving:1203
Ready in:30 minutes
Prep. time:15 minutes
Cook time:15 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:20th November 2015

Best recipe review

Not keen on hake

4/5

..but the coating made this rather nice.

Jerry, aka Chef (talk)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

  • Preheat your oven to 180° C (350° F - gas 4), [fan oven 160° C & reduce cooking time by 10 mins per hour]
  • The coating station, 1 down, 1 to go

    The coating station, 1 down, 1 to go

  • My stash of munchies, with the amount used in the bowl

    My stash of munchies, with the amount used in the bowl

  • Natco Roasted and salted toasted corn & Natco Spicy cashew nuts

    Natco Roasted and salted toasted corn & Natco Spicy cashew nuts

Method

  1. Add the cashew nuts and sweet corn kernels to a food processor with a metal blade
  2. Grind the mixture to a coarse powder
  3. You may find the mixture starts to clump together after a while - I guess this is because of the oil released from the sweet corn kernels
  4. If this does occur, just add a tablespoons of masa harina (or plain flour) and blitz the mixture for a few seconds to separate the crumbs again
  5. Prepare your 'coating station' by beating the eggs and adding to a bowl
  6. Pop the flour in saucer large enough to accommodate the fillets and finally the ground nut mixture in another saucer
  7. Dredge the fish fillets in the flour, dip in the beaten egg to coat and then press into the nut mixture ensuring the fish is well coated.
  8. Carefully arrange the coated fish on a grill tray and bake for 15 minutes or until the coating turns golden

Serving suggestions

Serve with chips, peas and garlic mayonnaise.

I much prefer proper fish shop chips to oven chips and don't deep fry at home so I've cheated by using chips bought a few hours earlier that were reheated in another oven tray while the fish baked.

Variations

Try this with any type of boneless fish fillet, chicken fillets, meat steaks and even burgers.

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