Hake a la Romana | Tender Fillet in a Golden Crust
(0)
20 min
Quick
Sezamo
O rețetă clasică spaniolă, adorată pentru simplitate și savoare: fileuri fragede de merluciu marinate delicat cu suc de lămâie și usturoi, trecute prin făină și ou bătut, apoi prăjite în ulei de măsline până devin aurii și crocante la exterior, rămânând incredibil de suculente la interior.
Ingredients
Preparation method
Preparing and marinating the fish
Thoroughly pat dry the hake fillets with paper towels and cut them into medium-sized pieces of about 7-8 cm. Peel and crush the garlic cloves, and squeeze the juice from half of the lemon (reserve the other half cut into wedges for serving).
Place the hake pieces on a flat plate, season them generously on both sides with sea salt and freshly ground black pepper, then rub them with the crushed garlic and drizzle with the lemon juice. Leave them to marinate for 10 minutes to absorb the flavors.
Coating and frying
Prepare two deep plates: in the first, place the white wheat flour, and in the second, beat the eggs vigorously with a fork and a fine pinch of salt until fluid and slightly frothy.
Chef's tip
The secret to a perfect a la Romana crust lies in thoroughly drying the fish before flouring and shaking off any excess flour; this ensures the egg adheres evenly without coming off during frying.
Do not overcrowd the pan during frying - if cooking multiple portions, fry the fish in batches to maintain the optimal temperature of the olive oil.
15 min
Under an hour
