Spanish Battered Hake | Golden on the outside, juicy on the inside
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30 min
Quick
Kifli Kukták
A spanyol tapas bárok nagy kedvence: Merluza a la romana. Omlós hekkfilé aranyló tojásos bundában ropogósra sütve, krémes házi fokhagymás aliolival és friss citrommal tálalva.
Ingredients
Preparation method
Preparation and marinating the fish
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.
Coating and frying
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.
Chef's tip
The secret to the classic Spanish 'a la romana' coating is lightly beaten eggs and hot oil. Do not overcook the fish, as hake has a very delicate texture and cooks quickly; 2-3 minutes per side is plenty.
For an extra crispy result, pat the fish completely dry before cooking so the flour and egg form a perfect golden crust without getting soggy.
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