Pan Fried Hake

This recipe for pan fried hake is perfect for weeknights when you do not have much time. Hake is a locally sourced, sustainable fish, and widely available in South Africa.

Today’s inspirational recipe from Lavender and Lime ♥ Pan Fried Hake ♥ #LavenderAndLime Click To Tweet

Hake in South Africa provides a huge industry for local fisherman. There are numerous fishing companies involved in the trawling industry and if you pop in to your local supermarket you will notice many boxes of frozen hake. Hake is also known as Cape Whiting and is frozen fresh on board the trawler it is caught on.  Our hake industry is large enough to provide a sustainable source of income both from local sales, and the export of the product to Europe, Australia and the United States. Hake is considered green on the SASSI list and even though this is not my favourite eating fish, it is important to my ideal of a regional product. Hake fishing vessels dock in Duncan Docks Cape Town and the fish is taken to a local shop close to the airport. This is where I purchase boxes of hake and at under R20 a fillet that feeds the two of us, this is a cheap meal.

Pan Fried Hake
Pan Fried Hake
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Recipe Category: Seafood
Makes enough for: 2 people
All Rights Reserved: An original recipe from Lavender and Lime


  • 15 mls olive oil
  • 15 g butter
  • 1 clove garlic, sliced
  • 1 whole red chilli
  • flour for dusting
  • 1 large hake fillet
  • salt and freshly ground black pepper to season
  • 1 chorizo sausage, sliced
  • 125 mls frozen peas
  • 10 mls roasted red pepper pesto


  • heat the oil and the butter in a pan
  • add the garlic and the chilli and allow to flavour the oil
  • dust the skin of the hake with flour
  • season the flesh
  • cook skin side down until halfway cooked through
  • turn over and add the chorizo to the pan
  • remove the chilli and add the peas (turn the heat up slightly)
  • add the pesto and when the peas are hot and the fish is cooked, serve

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11 thoughts on “Pan Fried Hake

  1. The only times I’ve eaten it were on the north coast of Spain – you see (or used to) ‘merluza’ on the menu alot there. Perhaps that is where your inspiration for adding chorizo comes from? 🙂

    1. I love the paprika in chorizo and needed to boost the hake somehow, and so that seemed like a good plan 🙂 I have Spain on my wish list of places to go 🙂

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