📝 About This Recipe
Merluza a la Romana is a beloved staple of Spanish home cooking and seaside 'chiringuitos' alike, celebrated for its elegant simplicity and delicate texture. This dish features succulent medallions of hake enveloped in a light, silken egg batter that fries to a beautiful pale gold, preserving the fish's natural moisture. It is a masterclass in Spanish 'cocina de producto,' where the quality of the fresh seafood is allowed to shine through a gentle, traditional technique.
🥗 Ingredients
The Fish
- 800 grams Fresh Hake (Merluza) (cut into 2-inch thick medallions or thick fillets)
- 1 teaspoon Fine Sea Salt (to taste)
- 1/2 teaspoon Freshly Ground Black Pepper (optional, for a subtle kick)
- 1/2 piece Lemon (to squeeze over the raw fish)
The Coating
- 1 cup All-purpose Flour (placed in a shallow bowl)
- 3 pieces Large Eggs (at room temperature)
- 1 tablespoon Cold Sparkling Water (added to the eggs for extra lightness)
- 1 pinch Salt (for seasoning the flour and eggs)
Frying and Garnish
- 1.5 cups Extra Virgin Olive Oil (use a mild variety like Arbequina for frying)
- 2 sprigs Fresh Parsley (finely chopped for garnish)
- 1 whole Lemon Wedges (cut into 4-6 wedges for serving)
👨🍳 Instructions
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1
Begin by thoroughly patting the hake medallions dry with paper towels. Removing excess moisture is crucial for the flour to adhere properly and to prevent the fish from steaming.
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2
Season the fish on both sides with sea salt and a touch of black pepper. Lightly squeeze the juice of half a lemon over the pieces and let them sit for 5 minutes.
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3
Prepare your dredging station. Place the flour in one shallow dish, seasoned with a pinch of salt. In a second shallow dish, crack the eggs and add the tablespoon of sparkling water.
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4
Beat the eggs vigorously with a fork or whisk until they are completely homogenous and slightly frothy. This ensures a smooth, even 'Romana' coating.
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5
In a heavy-bottomed frying pan or a traditional Spanish 'paella' pan, pour the olive oil until it reaches a depth of about 1/2 inch. Heat over medium-high heat.
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6
Test the oil temperature by dropping a small piece of bread or a drop of egg into the pan; it should sizzle immediately but not turn brown instantly. Aim for approximately 170°C (340°F).
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7
Dredge a piece of hake in the flour, coating it completely. Shake off any excess flour vigorously—you only want a very thin veil of dust.
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8
Immediately dip the floured fish into the beaten egg, ensuring every nook and cranny is covered in the egg wash.
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9
Carefully lay the fish into the hot oil, laying it away from you to avoid splashes. Do not overcrowd the pan; fry in batches of 3 or 4 pieces.
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10
Fry for approximately 3-4 minutes on the first side. You are looking for a beautiful, pale golden hue, not a deep dark brown.
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11
Using a slotted spatula, gently flip the fish. Fry for another 2-3 minutes on the second side until the fish feels firm to the touch and the batter is set.
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12
Transfer the cooked hake to a plate lined with paper towels to drain any excess oil for about 60 seconds.
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13
Sprinkle a tiny pinch of flaky salt over the hot fish and garnish with freshly chopped parsley.
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14
Serve immediately while the batter is slightly crisp and the interior is steaming and flaky.
💡 Chef's Tips
Always use fresh hake if possible; if using frozen, thaw completely and dry exceptionally well to avoid the batter peeling off. The secret to the 'Romana' style is the order: flour first, then egg. This creates the signature soft, puffy coating. Do not use a flour with high protein; standard all-purpose flour provides the delicate bite required for this dish. Maintain a consistent oil temperature; if the oil is too cold, the fish will be greasy, if too hot, the egg will burn before the fish cooks through. If your hake medallions are very thick, you can finish them in a 180°C oven for 3 minutes after frying to ensure they are cooked to the center.
🍽️ Serving Suggestions
Serve with a side of 'Patatas a lo Pobre' (poor man's potatoes) or a simple Spanish potato salad (Ensaladilla Rusa). A crisp, green garden salad with white asparagus and a sharp vinaigrette cuts through the richness of the fried fish. Pair with a chilled glass of Albariño or a dry Godello wine from Galicia. A dollop of homemade Allioli (garlic mayonnaise) or a simple squeeze of fresh lemon is the traditional way to enjoy this. For a classic Spanish meal, serve a cup of chilled Gazpacho as a starter before the fish.