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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Soak the white bread in milk for 5 minutes, then squeeze out the excess liquid.
Finely chop the hake fillet, pork fat, and onion in a blender or pass them through a meat grinder.
Add the egg, squeezed bread, salt, and black pepper to the mixture. Mix well.
If the mixture is too runny, add 1–2 tablespoons of cornmeal and let it sit for 5 minutes.
Shape the mixture into patties and coat them in cornmeal.
Heat vegetable oil in a skillet. Fry the patties over medium heat for 5–6 minutes on each side until golden brown.
Cover the skillet with a lid and cook for an additional 2–3 minutes on low heat to make the patties even more tender.
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If the mixture is too runny, adding cornmeal can help bind it better.
Can I use a different type of fish?
Yes, you can substitute hake with any white fish like cod or pollock.
What can I use instead of pork fat?
You can use bacon or omit it entirely for a leaner patty.
How do I know when the patties are cooked?
The patties should be golden brown on the outside and firm to the touch.
Can I bake these patties instead of frying?
Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through.
How should I store leftover patties?
Store them in an airtight container in the refrigerator for up to 3 days.
