← Nouns Cooking · Spanish

Ingredients

• 700 g skinless hake fillets, cut into 8 pieces
• 80 g plain flour
• 3 Eggs
• 500 ml sunflower or mild olive oil, for frying
• Salt
• Black pepper
• 1 tbsp Parsley, finely chopped
• 1 Lemon, cut into wedges
• 4 tbsp Mayonnaise (optional)

Method

1. Pat the fish completely dry with kitchen paper and season with salt and pepper. Put the flour on a plate and beat the eggs with a pinch of salt and the parsley in a shallow bowl.
2. Pour the oil into a deep frying pan to about 2 cm and heat over medium-high to 175°C (350°F), or until a drop of egg sizzles and puffs at once.
3. Coat a piece of fish in flour and tap off the excess, then dip it in the egg and let the extra drip off. Lower it straight into the oil. Repeat with 3–4 pieces at a time so the pan does not crowd.
4. Fry for 2–3 min a side, until the coating is puffed and golden and the fish flakes in the centre. Drain on kitchen paper and keep warm while you fry the rest.
5. Serve hot with lemon wedges, a simple salad or boiled potatoes, and mayonnaise if you like.

Tips

• Cod, haddock or pollock fillets work just as well as hake.
• The batter must go in the oil as soon as the fish is dipped; if the egg runs off, the coating turns patchy.

Sources

Written in our own words after cross-checking these recipes:

Bon Viveur The Spanish Chef (Omar Allibhoy)