Cocochas or KoKotxas of boiled cod
Para 4 6.20 €/pers. 290 kcal/100g.
- 500g of hake cheeks
- 1 kg of potatoes (good variety for frying)
- For the batter: 100g of plain wheat flour (00 if there are celiacs at home, gluten-free)
- 2 eggs
- Salt (to each household's taste)
- Mild extra virgin olive oil for frying
- Before we begin, we inspect the cod cheeks and remove the excess skin or "tails," leaving only the meaty part. Since there are quite a few, it will take some time, but it's very simple.
- We peel the potatoes. We slice them thinly, salt them to taste, and fry them in olive oil. While the potatoes are cooking, we prepare the cod cheeks. We salt them to taste and coat them in breadcrumbs.
- First, we coat them in flour, then in beaten egg. In a frying pan with a layer of extra virgin olive oil, we fry them on both sides until they turn a light golden brown. They'll be ready in about a minute per side. We remove them to a tray lined with paper towels to absorb the excess oil. We set them aside.
- The presentation is incredibly simple. A base of roasted potatoes topped with breaded cod cheeks. A very easy dish to prepare, yet a true delicacy.
- Hake cheeks are a delicate and scarce product. In the Basque Country or Cantabria, I don't think you'll have any trouble finding them daily, but it's more difficult in some other parts of Spain.
- It's best to order them from the fishmonger, or as a last resort, buy them and freeze them. They're usually cheaper in supermarkets and around holidays like Christmas.
- It's an expensive product, due to its scarcity, but it's worth treating yourself and enjoying it at home. Half a kilo (as in today's recipe) will be enough for 4 people, and adding a side dish will make a good lunch or dinner.
- I recommend not overcooking them. They're very delicate and will be ready in no time. The most common ways to prepare them are in green sauce, pil-pil (taking advantage of their natural gelatin), or simply fried or breaded.
- Some people ask if they can be frozen: it's best to eat them fresh, as the coating loses texture when thawed.
- Others have doubts about the cooking: the trick is to fry at a medium temperature and not handle the cod cheeks too much.
- It is also common to ask if another fish can be used: yes, the technique can be applied with regular cod or hake, although the texture will not be exactly the same.
One of the most prized products in the world of fish is the kokotxa, or hake or cod cheek. This is a small part of the fish, located on the underside of the chin. It is a delicate and therefore delicious product. However, it wasn't always so highly valued in cooking. Due to its gelatinous texture, for many periods it was considered a less desirable ingredient, sold alongside the viscera and roe.
When preparing them, it's advisable to remove the "tails" or excess skin before cooking, keeping only the meaty part. Dishes with kokotxas are traditional in Basque cuisine and are highly prized on restaurant menus. Keep in mind that there are only a couple of kokotxas available from each fish.
The best easy and quick fish recipes, with ideas for every day and for all tastes.
The most common preparations are in green sauce, pil-pil style, or simply breaded, like today's fish recipe. We've already prepared some exquisite cod cheeks in green sauce on the blog, and now it's hake's turn.
This is a very popular and versatile fish, with which we've already cooked many recipes. From familiar dishes like Galician-style hake or hake in a marinara sauce, to more adventurous recipes like truffled crepes filled with hake. Ideas that will make your daily menu more interesting and delicious.
Prepare this and other recipes and prepare to be amazed. This article features the best recipes from Basque cuisine.
Preparation of breaded hake cheeks or kokotxas
Breaded hake cheeks are a perfect combination of flavor and texture that deserves a place in your recipe collection. They're quick to prepare, visually appealing, and above all, a true tribute to fresh fish. Enjoy this delicacy at home and surprise your guests with a dish that will be remembered for its delicate texture and irresistible crispiness.
