Authortapasonline
RatingDifficultyBeginner

Battered hake - this classic Spanish dish is pan-fried in a simple batter of egg and flour. It can be turned into a ración or even a main course with the addition of some pan-fried potatoes or chips.

Yields2 Servings
Prep Time10 minsCook Time10 minsTotal Time20 mins
 2 Hake Filletsapprox. 120g each
 1 free-range Eggbeaten
 Plain Flourfor dusting
 1 pinch of Salt
 1 pinch of Black Pepper
 1 tbsp Olive Oilfor frying
1

Pat the fish dry with kitchen paper and season with salt and pepper. Cut into squares or slices approx. 4 cm.

2

Add a generous amount of oil to a frying pan and heat. Dust the pieces of fish with flour, then dip in the egg, making sure they are well coated.

3

Fry in the oil for two to three minutes each side until golden and cooked through. Depending on the size of the pan, you may have to cook the fish in batches so as not to lower the temperature of the oil.

4

Serve with alioli, tartare sauce, or a dip of your choice.

Category, Cooking Method

Ingredients

 2 Hake Filletsapprox. 120g each
 1 free-range Eggbeaten
 Plain Flourfor dusting
 1 pinch of Salt
 1 pinch of Black Pepper
 1 tbsp Olive Oilfor frying

Directions

1

Pat the fish dry with kitchen paper and season with salt and pepper. Cut into squares or slices approx. 4 cm.

2

Add a generous amount of oil to a frying pan and heat. Dust the pieces of fish with flour, then dip in the egg, making sure they are well coated.

3

Fry in the oil for two to three minutes each side until golden and cooked through. Depending on the size of the pan, you may have to cook the fish in batches so as not to lower the temperature of the oil.

4

Serve with alioli, tartare sauce, or a dip of your choice.

Merluza a la Romana