Fish & SeafoodDifficulty: easy

Merluza a la Romana

Name: Merluza a la Romana
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 700 g hake fillets, cut in 3-4 cm pieces; 100 g flour; 2 eggs, beaten; 150 ml olive oil for frying; Lemon wedges; Salt

Madrid's beloved fried hake — thick fillets in a light batter of flour, egg and olive oil, golden and crisp, lemon squeezed over everything.

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1Season hake; dust in flour, shake off excess.

2Beat eggs with a pinch of salt.

3Dip in egg and fry in hot oil 2 min per side until deep gold.

4Drain on paper, salt immediately. Serve with lots of lemon.