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Merluza a la Romana | Crispy Hake in Egg Batter
(0)
20 min
Quick
Knuspr-Küche
Merluza a la Romana ist einer der beliebtesten Klassiker der spanischen Fischküche: Saftige Filets vom weißen Fisch werden erst zart mehliert, durch geschlagenes Ei gezogen und in bestem Olivenöl goldgelb ausgebacken. Außen herrlich zart umhüllt, innen wunderbar saftig – serviert mit frischer Zitrone.
Preparation method
Preparation
Briefly rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into uniform serving pieces about 5–6 cm wide. Season both sides with fine sea salt and freshly ground black pepper.
Place the wheat flour Type 405 on a shallow plate. In a deep plate, thoroughly whisk the eggs with a small pinch of salt using a fork. Wash the lemon under hot water and cut into attractive wedges. Finely chop the fresh flat-leaf parsley.
Frying & Serving
Heat the extra virgin olive oil in a large non-stick frying pan over medium heat (the oil should be hot, but not smoking).
Chef's tip
For the perfect 'a la Romana' crust, tap off the excess flour well after dredging – this is the only way the egg will adhere evenly and form a delicate, airy coating during frying.
Do not set the heat too high: otherwise the olive oil will burn and the egg will darken too quickly before the fish is cooked to succulent, translucent perfection on the inside.
40 min
Under an hour
