The delicious chapes are well known in the areas of northern Spain, especially in Asturias. They are a traditional dish prepared with great affection in the countrys restaurants. They can be made of different types of meats, but today we are going to prepare an excellent recipe of hake -hill. Although making the empanado is somewhat laborious, it is a simple preparation with easy -to -find ingredients. The result will be a crispy hake fillet with cheese and ham, perfect for a juicy food for the whole family! Stay with us and discover how to make hake in recipes, youll see that it is easier than it appears.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Make -maiden ingredients: |
| 4 Make fillets without skin or spines 4 slices of cream cheese and serrano ham 1 egg 1 package of breadcrumb |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Make -maiden ingredients:
1. The hake fillets you use must be quite fine. Thus, you can easily work each piece by filling it. If you see that they are not very fine, you can take care of them carefully or crush them a little.
2. We are going to do two portions, so we will prepare 4 fish fillets, 4 slices of ham and 4 cheese. Beat the egg and add a salt pin. Prepare the flour on a wide and flat plate, do the same with the breadcrumbs.
Trick: If you don have a Serrano ham, use cooked ham or york.
3. On a flat dish, sees forming the hake hops. First place a fish of fish, then one of ham and another of cheese. Repeat with another ham and cheese sheet and end with the hake fillet.
Trick: It dispenses with add more salt because by adding serrano ham and cheese you will have enough.
4. Do the same with the next piece. Try to cut the peaks that come out of slices. Meanwhile, heat the oil in a Honda or Wok pan.
Trick: You can fill with the amounts you want or reduce the ones we recommend.
5. Now comes the most thorough part, but with a little skill it will go well. First empana with flour the mounted piece, then with egg and, in the end, pass it for the breadcrumbs.
6. Once you have both pieces already empanadas of the three ingredients, very carefully deposited one by one so that it cold well with the very hot oil. Take care not to burn the empanado, leave about 8 minutes on each side. Prepare a source with dry kitchen paper to place the chapapos and remove excess oil.
7. They are super crispy! It is the perfect opportunity to serve the hacks of hake with ham and cheese on an iceberg lettuce julienne and surimi sheets.
