use kitchen towel to pat the hake fillet fully dry and lightly slash the skin 3–4 times about 3mm/⅛in deep with a sharp knife. Lay the fish on a plate and sprinkle both sides with salt.

Season the underside of the fillet with some fine sea salt. Lightly grease a tray with some vegetable oil and place the hake fillets on top, skin side up. Place the breadcrumb mixture on top of ...

Hogan opts for hake, a mild-flavored white fish that doesn’t compete with the simple beer batter that coats the fillets before frying. Serve these showstopping fish sandwiches with potato chips ...