Description
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.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Fried
- Cuisine: Spanish
Nutrition
- Serving Size: 1 portion
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 32 g
- Saturated Fat: 5 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 165 mg
