hake kiev

Hake Kiev

  • Prep Time: 1 hour 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 2 hours
  • Yield: 4 portions 1x


  • 4 x 200g / 7oz hake fillets
  • 100g / 3.5oz butter at room temperature
  • 4 cloves minced garlic
  • 3 tablespoons chopped parsley.
  • juice of half a lemon.
  • 100g / 3.5oz flour.
  • 3 eggs.
  • 300ml / .6 pint milk.
  • 300g / 10.5 oz breadcrumbs.
  • vegetable oil for deep frying.


  1. First make the garlic butter. Mix together the minced garlic, butter, parsley and lemon juice.
  2. Cut a pocket in centre of each hake fillet by cutting a slit about 2 inches wide. You need to go 2/3 of the way down into the fish flesh so there’s plenty of room for the butter.
  3. Fill a piping bag with the butter and pipe it inside each piece of hake till the pocket is 2/3 full.
  4. Cut a sliver of flesh from the opposite end of the fish to the pocket opening and use it to seal up the opening.
  5. Season the flour and beat the eggs and milk together.
  6. Dip each hake fillet in the seasoned flour, then into the egg mixture, and lastly into the breadcrumbs.
  7. Add another layer of breadcrumbs by dipping the fish back into the egg and coating it with crumbs a second time. Repeat this with the other 3 fillets.
  8. Refrigerate for at least an hour, 2 if you have time.
  9. Heat the oil to 160c / 320f.
  10. Slide your fish gently into the oil and cook for 6/7 minutes till crunchy and golden.
  11. Drain well on some kitchen towels and serve.


Alternative fish – cod, haddock or any large fillets of flakey white fish.