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Crispy Hake with Roasted Peppers

25 mins
4 people
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Fresh hake is a highly regarded fish in Basque cuisine, used in many classic dishes and a staple fish product for the region and Spain in general. You pay top dollars for fresh line caught Cantábrico hake, which is sadly a rare find these days. Top quality hake or merluza as it is known in Spanish, is a fleshy fish, very meaty with a slight pink colour to it. It cooks well in sauces but also works well fried, grilled or on the barbecue, especially if cooked on the bone. Merluza a la romana is a classic fish dish in Spain. A la romana means ‘roman style’ but in reality is the cooking method of dipping the hake in flour and egg before frying in oil until golden brown. It is almost the Spanish fish and chips version. I grew up on this dish, classically served with a green salad of lettuce, spring onion, olive oil and cider vinegar, it also works really well with sweet roasted red peppers. This recipe is a slight twist on the classic merluza a la romana by using a tempura batter mix which makes the fish incredibly crispy and light, the stewed red peppers add earthiness and sweetness to the dish. Perfect Friday dish, with a glass of fizzy txakoli. On egin!
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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible. 

Twitter: @bascofinefoods
Instagram: @mrbasco

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