Hake Romana Style

Pearly hake slices protected by a thin, golden egg coating. The fish remains juicy inside, enhanced by a squeeze of fresh lemon and the scent of warm olive oil.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 478
• Protein: 32 g
• Carbs: 19 g
• Fat: 30 g

Ingredients

• 600 g European hake ( skinless fillets )
• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 100 ml Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )

Instructions

1. Preparing the fish

   Carefully pat the hake fillets dry with paper towels. The flesh must be very dry so the flour adheres evenly. Season with grey sea salt and ground black pepper on both sides.

2. Flouring and coating

   Dredge each piece in wheat flour and tap to remove excess. Then dip the fish into the beaten eggs. The egg must completely coat the flour without leaving any dry spots.

3. Pan frying

   Heat olive oil in a large pan. Place the fish when the oil is hot but not smoking. Cook for 3 to 4 minutes per side until the crust is golden and supple. The flesh is ready when it becomes opaque.

4. Resting and serving

   Place the fillets on paper towels for a few seconds to remove surface grease. Serve immediately with fresh lemon wedges to provide the necessary acidity.

Chef's tips

• Do not overcook the hake: the flesh should remain pearly and flake in large pieces.
• The oil must be hot before adding the fish to sear the egg instantly.
• Use quality olive oil, as it provides the characteristic taste of Spanish cuisine.

Storage

Eat immediately. Reheating softens the egg crust and dries out the fish.