Spanish Battered Hake | Golden on the outside, juicy on the inside

Thoroughly pat the thawed hake fillets dry with paper towels, then cut them into equal pieces of about 5-6 centimetres. Season both sides with salt and freshly ground black pepper, then drizzle with a few drops of fresh lemon juice. Let rest for 5-10 minutes so the flavours infuse the fish.

Prepare the garlic alioli: mix the finely grated or crushed garlic cloves, a teaspoon of fresh lemon juice, and a pinch of salt into the mayonnaise. Mix well, then place in the refrigerator until serving so the delicious flavours meld.

Set up the coating station in two shallow dishes: add the all-purpose flour to one, and lightly beat the eggs with a fork and a pinch of salt in the other.