🐟 Sailor´s crispy Hake toast.

Country-style crunch meets creamy avocado and sweet roasted peppers, all topped with perfectly breaded, golden hake.

📝 Ingredients (serves 2 toasts)

• 2 thick slices of rustic country bread

• 1 ripe avocado (≈ 180 g)

• 100 g roasted red bell peppers, sliced

• 200 g hake fillets (skinless)

• 30 g all-purpose flour

• 1 egg, beaten

• 40 g breadcrumbs (panko or traditional)

• 30–40 g olive oil (for frying)

• Salt and pepper to taste

• Optional: lemon zest, parsley, or chili flakes for garnish

🍳 Instructions

1. Prepare and bread the fish

• Cut hake into strips or small fillets.

• Season with salt and pepper.

• Dredge each piece in flour, then dip in beaten egg, and finally coat with breadcrumbs.

• In a skillet, heat olive oil over medium heat and fry the fish for 2–3 minutes per side until golden and crispy.

• Drain on paper towels.

2. Toast the bread

• Toast the rustic bread slices until golden and crunchy.

3. Build your toast

• Slice the avocado with a pinch of salt (add lemon zest if desired).

• Spread it over each toast slice.

• Add roasted pepper strips.

• Place 2–3 pieces of breaded hake on top.

4. Garnish and serve

• Drizzle with a touch of olive oil, sprinkle fresh herbs or chili flakes, and enjoy warm.

🌿 Kuisit Tip

For a lighter fry, bake the breaded hake at 200 °C (390 °F) with a light spray of olive oil until crispy. These toasts also make great mini versions for brunch or tapas night.