Spanish

Merluza a la Romana (Fried Breaded Hake)

Name: Merluza a la Romana (Fried Breaded Hake)
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 1.5 lb hake fillets; 1 cup all-purpose flour; 2 eggs; 1/2 cup olive oil; 1/2 tsp salt; 1 lemon

Carmen @carmen_sevilla

Merluza a la Romana (Fried Breaded Hake) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Medium Low carb Pescatarian Halal Dairy free

Ingredients

Serves

The quantities follow this count.

1.5 lb hake fillets
1 cup all-purpose flour
2 eggs
1/2 cup olive oil
1/2 tsp salt
1 lemon

How to cook it

Season the hake fillets with the salt on both sides.
Set out two shallow dishes, one with the flour and one with the beaten eggs, and dredge each fillet first through the flour, shaking off the excess, then through the egg.
Heat the olive oil in a wide skillet over medium-high heat until shimmering.
Fry the fillets in batches for about 3 minutes per side, until the coating turns golden and crisp and the fish flakes easily.
Drain briefly on paper towels and serve hot with the lemon cut into wedges to squeeze over the top.

Watch how to cook Merluza a la Romana (Fried Breaded Hake)

Someone making it start to finish, so you can see what the steps look like.

MERLUZA A LA ROMANA muy jugosa con un fino y esponjoso rebozado Play the video

Serve it with

A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Merluza a la Romana (Fried Breaded Hake), read from the same composition Dinejot builds a real meal from.

Something to sip
- Ajoblanco (Chilled Malaga Almond and Garlic Soup)
  
  20 min
The cooked vegetable
- Acelgas Rehogadas (Sauteed Chard with Garlic and Pimenton)
  
  25 min
What it is eaten with
- Arroz Blanco (Plain White Rice)
  
  20 min
Something cool and fresh
- Boquerones en Vinagre (Vinegar-Cured Anchovies)
  
  15 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Merluza a la Romana (Fried Breaded Hake) carries gluten, eggs, and fish. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Merluza a la Romana (Fried Breaded Hake)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	No
Gluten	Yes	Alubias Blancas con Chorizo (White Beans with Chorizo)
Shellfish	No
Eggs	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Soy	No
Fish	Yes	Ajoblanco (Chilled Malaga Almond and Garlic Soup)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 360 kcal
Protein: 30 g
Carbs: 16 g
Fat: 20 g
Fiber: 1 g
Sugar: 1 g
Sodium: 420 mg
Saturated fat: 3 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Merluza a la Romana (Fried Breaded Hake) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.