Spanish
Merluza a la Romana (Fried Breaded Hake)
Merluza a la Romana (Fried Breaded Hake) is Spanish home cooking, eaten at lunch. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb hake fillets
- 1 cup all-purpose flour
- 2 eggs
- 1/2 cup olive oil
- 1/2 tsp salt
- 1 lemon
How to cook it
- Season the hake fillets with the salt on both sides.
- Set out two shallow dishes, one with the flour and one with the beaten eggs, and dredge each fillet first through the flour, shaking off the excess, then through the egg.
- Heat the olive oil in a wide skillet over medium-high heat until shimmering.
- Fry the fillets in batches for about 3 minutes per side, until the coating turns golden and crisp and the fish flakes easily.
- Drain briefly on paper towels and serve hot with the lemon cut into wedges to squeeze over the top.
Serve it with
A Spanish lunch is a plate rather than a single dish. These are the courses that normally sit beside Merluza a la Romana (Fried Breaded Hake), read from the same composition Dinejot builds a real meal from.
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Something to sip
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The cooked vegetable
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What it is eaten with
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Merluza a la Romana (Fried Breaded Hake) carries gluten, eggs, and fish. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Alubias Blancas con Chorizo (White Beans with Chorizo) |
| Shellfish | No | |
| Eggs | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Soy | No | |
| Fish | Yes | Ajoblanco (Chilled Malaga Almond and Garlic Soup) |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Meat or fish, Grains, and Egg
- How this was set
- Hand audited
When to cook it
Merluza a la Romana (Fried Breaded Hake) takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch. Nothing in the calendar rules it out, so it is a year round dish.
Watch someone make it
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More to cook
Cooked from the same things
Other dishes built on fish and egg.
From the same kitchens
More cooking from Spain.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.