Hake a la romana with mayonnaise

Hake a la romana with mayonnaise

Merluza a la romana

By
From
Spanish Made Simple
Serves
2 as a main or 4 as a tapa

‘A la romana’ is how we define our batter, which is traditionally used for fish but is also used to coat squid or chicken. So, as in England, we also coat fish and fry it, however our batter is lighter, as you will see in this recipe. I have a feeling this is the most used technique for cooking fish all over Spain. Every mother of every friend I know cooks fish this way and mine does too. It’s as easy as it gets. It is a delicious way to prepare fish because it gets perfectly cooked inside and is not at all heavy, unless you use fries as a garnish! The mayonnaise is just the perfect match.

Ingredients

Quantity Ingredient
100ml olive oil
100ml sunflower oil
100g plain flour
1 egg, beaten
2 skinless hake supremes, Each weighing about 175g
salt
lemon wedges and grated zest, to serve
Tuna-stuffed eggs, Mayonnaise, to serve

Method

  1. Mix the oils together in a frying pan and place over a medium heat. The oil should not be too hot or it will burn the batter.
  2. Spread out the flour on a plate. Tip the beaten egg into a shallow bowl.
  3. Season the fish with a little salt. If you are going to serve it as a tapa, cut it into bite-sized pieces or goujons. Coat the pieces in the flour, shake off the excess and immediately place it in the beaten egg to coat it well. Shake again to remove the excess and submerge in the hot oil. The oil should sizzle gently. Cook for 5 minutes and then turn the fish and cook for another 3 minutes or so, depending on the size, until golden. Set aside on kitchen paper to drain the excess oil.
  4. Serve with the lemon wedges, Mayonnaise and a sprinkling of lemon zest alongside a fresh salad; try any one from the salad chapter in this book!

Note

  • After you have finished frying the fish, pour the leftover egg (which will have bits of flour in it) into the hot oil and fry it. We call this ‘huevo tonto’, which translates literally as ‘silly egg’.
Tags:
Spanish
simple
weekday
tapas
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