How to make Merluza a la Romana

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Merluza a la romana is hake in a light egg batter, fried until the crust shatters. It is the fish of Friday tables and seaside restaurants from Mar del Plata to Buenos Aires.

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.