Hake Romana Style

One of the most popular white fishes in Galicia is hake. Almost all fish recipes are prepared with hake and you can find it in the fishmongers and supermarkets easily. If you don’t have hake, you can easily swap it with another white fish like cod or monkfish.

Hake is very difficult to find in the Uk. Usually it is frozen, the quality is not great and it is pricey, but whenever I can get hold of a bit of fresh hake, I’ll just over spend and buy it as I would not know when I could get it next.

The most common way of eating the hake is sliced. Not too thick. But here is mostly sold in fillets. If I find the whole fish which has not been filleted, I slice it at home.

My mum used to cook this and I loved it with squeezed lemon all over it and a dollop of mayo on the side.

When I was a kid and sat in the kitchen to watch her cook, I thought she was fearless, as when she put the fish in the pan I’d swear she was touching the hot oil with no consequences. She would use two forks to turn the fish over.

I see many tv chefs using tongs. I’m more rustic. I use two forks like my mum used to. I hope I’ll pass this on to my children.

They now also think I’m fearless and believe I just dip my fingers in hot oil. They even showed me a meme where they showed what mothers do when deep frying. They think I am some sort of superwoman. Funny how things just repeat themselves.

So please, enjoy this recipe that comes all the way from my kitchen to you.

You can find the step by step video to this recipe here:

Hake Romana Style

Servings: 1
Prep Time: 5 mins
Cook Time: 15 mins approx
Difficulty: Easy
Rating: stars
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Credit: The Spaniard’s Kitchen

Ingredients

2 Hake Fillets

Garlic Granules

Fresh Parsley chopped (or dry)

Plain Flour

2 Eggs, beaten
Frying Oil
Salt to Taste

Directions

1. Lay the fillets on a plate and sprinkle with salt, garlic granules and parsley.
2. Turn the fillets over and repeat.
3. Put the beaten eggs on a deep plate and the flour on a different deep plate as well.
4. Put frying oil on a pan and heat up.
5. Take one hake fillet and put it in the flour. Make sure it is covered in flour on both sides. Hold the fillet from one end and shake it a bit to remove excess flour.
6. Do the same thing with the other fillet and reduce the heat to medium.
7. After a few minutes, turn the fillet over and cook again for a few more minutes. If when you turn it the fillet is not brown or very pale, turn it back again and allow it to brown. Then turn over.
8. When brown on both sides remove from the pan with a slotted spoon.
9. Put on a plate with absorbent paper.
10. Serve hot with boiled potatoes and a salad and enjoy!