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.

Paprika and chorizo flavour this simple one-pot fish ... salt and pepper and simmer for about 10 minutes, until the potatoes are just tender and the liquid has reduced a little. Season the hake ...

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 ...

Place the hake fillets on the prepared tin ... Boil the potatoes in salted water for 10–15 minutes, until tender. Drain well, then spread them out on a large roasting tin.

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 ...