Merluza a la marinera – egg-coated fried hake with mash
Hake fillets dipped in flour and then in egg with garlic and parsley, fried until golden and served with mashed potatoes and lemon. It is also made breaded with breadcrumbs, like a milanesa.
- 45 minTime
- 34 minHands-on
- 4Portions
- ≈ $ 4.250per portion
- 730kcal per portion
Ingredients for 4 portions
- 800 gHake fillet
- to tasteSalt
- to tasteBlack pepper
- 6 tbspPlain flour
- 3Eggs
- 1 cloveGarlic, finely chopped
- 2 tbspParsley, chopped
- 100 mlRapeseed oil, for frying
On the side
- 1 kgPotato, floury
- 2 tbspButter
- 200 mlMilk
- to tasteNutmeg
- 1Lemon, in wedges
Method
- Peel the potatoes and cut them into even pieces. Put them in a pan of cold, salted water and bring to the boil.
- Boil the potatoes until very tender, about 20 minutes.
- Pat the fish fillets dry with kitchen paper, season with salt and pepper and dust them in the flour, shaking off the excess.
- Beat the eggs in a shallow dish with the garlic and parsley.
- Drain the potatoes and mash them with the butter and hot milk until smooth. Season with salt and nutmeg and cover to keep warm.
- Heat the oil in a large frying pan over a medium-high heat. Dip the fillets in the egg and fry them in batches for 3 minutes a side, until golden. Drain on kitchen paper.
- Serve the fish with the mash and lemon wedges for squeezing over.
The cost is estimated from average prices in Argentina (INDEC, Precios al consumidor de una selección de alimentos, bebidas y otros artículos: Gran Buenos Aires (GBA; INDEC publishes no national average). Brought forward with the GBA food CPI (IPC, Alimentos y bebidas no alcohólicas)., 2026-08).
