Roman-Style Hake is a traditional Spanish fish dish featuring tender hake fillets coated in a light flour-and-egg batter, then fried until golden and crispy. Served with sautéed garlic and piquillo peppers, this comforting recipe is simple, flavorful, and perfect for family meals.
Why You’ll Love This Recipe
It uses simple, affordable ingredients.
The batter turns out crispy on the outside and tender inside.
It’s ready in just 30 minutes.
Perfect for both kids and adults.
Pairs beautifully with vegetables, salad, or potatoes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
800 g boneless hake fillets
2 large eggs
50 g wheat flour
500 ml mild olive oil or sunflower oil (for frying)
200 g piquillo peppers, sliced into strips
3 garlic cloves, thinly sliced
1 teaspoon salt (5 g), or to taste
1/2 teaspoon black pepper (2 g), or to taste
1 tablespoon extra virgin olive oil (15 ml)
1 lemon, cut into wedges (optional, for serving)
Directions
Pat the hake fillets dry with kitchen paper to remove excess moisture. Cut into palm-sized pieces if desired. Season both sides with salt and pepper.
Place the flour in a shallow dish. In another bowl, beat the eggs until smooth.
Dredge each piece of hake first in flour, shaking off the excess. Then dip it into the beaten egg, ensuring it is fully coated.
Heat the frying oil in a large pan over medium-high heat (around 170–180°C).
Fry the hake in batches for 2–3 minutes per side, until golden brown and crispy. Do not overcrowd the pan.
Remove the fried hake and place on paper towels to absorb excess oil.
In a separate pan, heat the tablespoon of extra virgin olive oil over medium heat. Add the sliced garlic and sauté until lightly golden.
Add the sliced piquillo peppers and cook over low heat for about 5 minutes. Season lightly with salt if needed.
Serve the hake hot, topped with or accompanied by the garlic piquillo peppers. Add a squeeze of fresh lemon if desired.
You can replace piquillo peppers with roasted red peppers.
Serve with mashed potatoes, French fries, or a fresh green salad.
For a lighter version, cook the coated hake in an air fryer at 190°C for 10–12 minutes, turning halfway through.
Add a pinch of sweet paprika to the flour for extra flavor.
Use sparkling water mixed into the egg for a slightly fluffier coating.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat, place in a preheated oven at 180°C for 8–10 minutes until warmed through and crispy again. An air fryer also works well for reheating. Avoid microwaving if you want to keep the crispy texture.
FAQs
Can I use frozen hake?
Yes. Thaw it completely and pat it very dry before coating to prevent excess moisture.
What oil is best for frying?
Mild olive oil or sunflower oil are ideal because they withstand high temperatures and have a neutral flavor.
How do I know when the oil is ready?
Drop a small bit of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready.
Can I prepare it in advance?
You can season and coat the fish slightly ahead of time, but it’s best fried just before serving.
Why is my batter not crispy?
The oil may not be hot enough, or the pan may be overcrowded, lowering the temperature.
Can I bake it instead of frying?
Yes. Bake at 200°C for about 15–18 minutes, turning halfway through.
What can I serve with Roman-style hake?
Salads, fries, roasted vegetables, or rice are excellent side dishes.
Can I use another type of fish?
Yes, cod, pollock, or tilapia work well with this preparation.
How do I prevent the coating from falling off?
Make sure the fish is dry before dredging and follow the flour-then-egg order carefully.
Is this recipe suitable for children?
Yes. The mild flavor and crispy texture make it very appealing to kids.
Conclusion
Roman-Style Hake is a timeless Spanish classic that combines simplicity with irresistible flavor. With its golden crust and tender interior, complemented by fragrant garlic and sweet piquillo peppers, it’s a recipe that brings comfort and satisfaction to any table. Easy to prepare and always a crowd-pleaser, it’s a wonderful way to enjoy fish at home.
Roman-Style Hake is a classic Spanish dish featuring tender hake fillets coated in a light flour-and-egg batter, fried until golden and crispy, and served with sautéed garlic and piquillo peppers. Simple, comforting, and full of flavor, it’s perfect for family meals.
Ingredients
800 g boneless hake fillets
2 large eggs
50 g wheat flour
500 ml mild olive oil or sunflower oil (for frying)
200 g piquillo peppers, sliced into strips
3 garlic cloves, thinly sliced
1 teaspoon salt (5 g), or to taste
1/2 teaspoon black pepper (2 g), or to taste
1 tablespoon extra virgin olive oil (15 ml)
1 lemon, cut into wedges (optional, for serving)
Instructions
Pat the hake fillets dry with paper towels and cut into palm-sized pieces if desired. Season both sides with salt and pepper.
Place flour in a shallow dish and beat the eggs in a separate bowl until smooth.
Dredge each piece of hake in flour, shaking off excess, then dip into beaten egg to coat completely.
Heat frying oil in a large pan over medium-high heat to about 170–180°C.
Fry the hake in batches for 2–3 minutes per side until golden brown and crispy. Avoid overcrowding the pan.
Remove and drain on paper towels.
In another pan, heat extra virgin olive oil over medium heat. Add sliced garlic and sauté until lightly golden.
Add piquillo peppers and cook over low heat for about 5 minutes. Adjust seasoning if needed.
Serve hake hot with the garlic and piquillo peppers and lemon wedges if desired.
Notes
Ensure the fish is completely dry before coating to help the batter adhere.
Do not overcrowd the pan to maintain oil temperature and crispiness.
For a lighter option, cook in an air fryer at 190°C for 10–12 minutes, turning halfway.
Add a pinch of sweet paprika to the flour for extra flavor.
Reheat in the oven or air fryer to retain crisp texture.
