Battered hake (merluza a la romana) with salad
Hake fillets dipped in flour and egg and fried until golden, with lemon and a lettuce and tomato salad. A classic both at home and at school dinners in Spain; fresh or frozen fillets both work.
- 30 minTime
- 30 minHands-on
- 4Portions
- ≈ €2.70per portion
- 430kcal per portion
Ingredients for 4 portions
- 700 gHake fillet, fillets, thawed if frozen
- to tasteSalt
- 60 gPlain flour
- 2Eggs
- 3 tbspRapeseed oil, for frying
- 1Lemon, in wedges
On the side
- 1Lettuce
- 2Tomatoes
- 3 tbspOlive oil, for the salad
- 1 tbspVinegar
Method
- Wash and tear the lettuce and cut the tomatoes into wedges. Put them in a salad bowl.
- Pat the hake fillets thoroughly dry with kitchen paper, cut any large ones into pieces and season with salt.
- Put the flour on a plate and beat the eggs in a shallow bowl.
- Heat plenty of oil, about 2 cm deep, in a large frying pan over a medium-high heat until very hot.
- Coat the fish first in flour, shaking off the excess, then in egg. Fry in batches for 2–3 minutes per side, until golden and the fish flakes easily. Drain on kitchen paper.
- Dress the salad with the oil, vinegar and a pinch of salt.
- Serve the fish straight away with the lemon wedges and the salad.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
