Pescado Rebozado

Pearlescent hake fillets encased in a golden, puffed crust. Hot olive oil seizes the batter for a sharp contrast between the crispy exterior and the tender heart.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 288
• Protein: 32 g
• Carbs: 19 g
• Fat: 9 g

Ingredients

• 600 g European hake ( filleted )
• 100 g Wheat flour ( sifted )
• 2 piece Egg ( beaten )
• 500 ml Extra virgin olive oil ( for frying )
• 1 pinch Gray sea salt
• 1 piece Citrus limon (L.) Burm. f. ( in wedges )

Instructions

1. Fish preparation

   Thoroughly pat the hake fillets dry with paper towels. Moisture prevents the batter from sticking. Cut the fish into large, equal-sized strips to ensure even cooking.

2. Spanish-style breading

   Dredge each piece in wheat flour, then tap to remove the excess. Dip the fillets into the beaten egg seasoned with a pinch of salt. The fish must be completely coated.

3. Frying

   Heat the olive oil in a wide pan. When it shimmers and a pinch of flour sizzles in it, add the fish. The batter should puff up immediately. Cook for 2 minutes per side until golden brown.

Chef's tips

• Do not overcrowd the pan, otherwise the oil temperature drops and the fish becomes soggy.
• Use a cooling rack instead of paper towels to prevent steam from softening the crust.

Storage

Consume immediately to preserve the crispness. Does not store well in the refrigerator.