Crispy Skin Hake Chorizo Beef (Print Page)

Pan-seared hake with crispy skin served on smoky, spiced beef crumb inspired by chorizo.

# What You Need:

→ Fish

01 - 4 skin-on hake fillets, 6.3 oz (180 g) each, pin-boned
02 - 2 tablespoons olive oil
03 - Sea salt, to taste
04 - Freshly ground black pepper, to taste

→ Chorizo-Style Beef Crumb

05 - 7 oz (200 g) lean ground beef
06 - 1 teaspoon smoked paprika
07 - 1/2 teaspoon sweet paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon dried oregano
10 - 1/2 teaspoon garlic powder
11 - 1/4 teaspoon cayenne pepper (optional)
12 - 1 tablespoon tomato paste
13 - 1 tablespoon red wine vinegar
14 - 1/2 teaspoon sea salt
15 - 3 tablespoons gluten-free breadcrumbs
16 - 2 tablespoons extra virgin olive oil

→ Garnish

17 - 1 tablespoon flat-leaf parsley, chopped
18 - Lemon wedges, to serve

# Directions:

01 - Preheat the oven to 350°F (180°C) if finishing the hake in the oven.
02 - Pat the hake fillets dry with paper towels and season both sides with sea salt and freshly ground black pepper.
03 - Warm 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat.
04 - Place hake fillets skin side down in the pan and press gently with a spatula for 1 minute to ensure crispiness.
05 - Cook the skin side for 3 to 4 minutes until golden and crisp, then carefully flip and cook the other side for 2 to 3 minutes until just cooked through. For thicker fillets, transfer to the oven and cook for an additional 3 to 4 minutes. Remove and rest skin side up.
06 - In a separate skillet, heat 2 tablespoons of extra virgin olive oil over medium heat.
07 - Add ground beef and cook while breaking it up with a spoon until browned and slightly crisp, about 5 minutes.
08 - Stir in smoked paprika, sweet paprika, ground cumin, dried oregano, garlic powder, cayenne pepper (if using), and sea salt. Cook for 1 minute until fragrant.
09 - Add tomato paste and red wine vinegar, cooking for another 1 to 2 minutes to blend flavors.
10 - Stir in gluten-free breadcrumbs and cook for 2 to 3 minutes until the mixture becomes crisp and crumbly. Adjust seasoning if necessary.
11 - Spoon the chorizo-style beef crumb onto warmed plates. Top each with a crispy hake fillet, skin side up. Garnish with chopped parsley and lemon wedges.

# Expert Tips:

01 -
  • The crispy skin delivers that satisfying crunch that makes you close your eyes for a second.
  • Spanish spices on seasoned beef create a savory, smoky layer that makes people ask what that incredible crumb is.
  • It looks fancy enough for guests but comes together in under an hour without fussing.
02 -
  • Pat your fish completely dry—even a little moisture will keep the skin from crisping, no matter how hot your pan is.
  • Don't walk away while the skin is crisping; it goes from perfect to burnt faster than you'd expect.
  • The beef crumb needs to actually crisp, not just brown—let it sit undisturbed for those final minutes so it develops real texture.
03 -
  • If hake isn't available, cod, sea bass, or halibut all work beautifully with this crumb—any white fish with firm flesh and edible skin will do.
  • Make the beef crumb first and keep it warm while you cook the fish; that way everything comes together hot and in the right order.

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