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Merluza a la Romana

Serves 4 Entree dairy-free, seafood, Fish

Merluza a la Romana

Merluza a la Romana is a classic dish that graces Friday tables across Argentina, from bustling Buenos Aires to the coastal breeze of Mar del Plata. This traditional preparation of hake, enveloped in a light egg batter, speaks to a time-honored custom of enjoying fish on Fridays, a nod to both local and global culinary traditions. Often found in seaside restaurants, it invites a taste of the ocean to the urban heart of the country.

Expect a satisfying crunch as the golden crust gives way to tender, flaky hake beneath. The simplicity of the ingredients—just a hint of salt and a squeeze of lemon—allows the freshness of the fish to shine. Each bite delivers a delightful contrast between the shattering crust and the succulent fillet, a straightforward yet elegant dish that celebrates the essence of the sea.

Ingredients

  • 4hake fillets
  • 2eggs, beaten
  • 80 g (3 oz)flour
  • for fryingoil
  • to tastesalt
  • lemon — to serve

Method

  1. Begin by seasoning the 4 hake fillets with salt to taste. This step enhances the natural flavor of the fish and prepares it for the coating process.
  2. Place 80 g (3 oz) of flour on a plate. Lightly dust each fillet with flour, ensuring an even, thin coating. This layer helps the egg adhere better to the fish, creating a smooth batter.
  3. In a shallow bowl, beat 2 eggs until the yolks and whites are fully combined. Dip each floured fillet into the beaten egg, making sure the fish is completely covered. Allow any excess egg to drip off before moving to the next step.
  4. In a large frying pan, heat enough oil for frying over medium-high heat. The oil is ready when a small drop of egg sizzles immediately upon contact. Carefully place the battered fillets into the hot oil, ensuring they are not overcrowded.
  5. Fry the fillets until the batter turns a golden brown and the fish inside begins to flake easily when tested with a fork. This should take about 3-4 minutes per side, depending on the thickness of the fillets. The crust should be crisp and shatter when touched.
  6. Once cooked, remove the fillets from the pan and drain them on a plate lined with paper towels. This step helps remove excess oil, keeping the crust light and crispy.
  7. Immediately squeeze fresh lemon juice over the hot fillets. The acidity of the lemon brightens the flavor and complements the richness of the fried batter.
  8. Serve the Merluza a la Romana hot, accompanied by a fresh salad or crispy fries for a traditional Argentine experience.