Merluza a la romana is a beloved Spanish home-cooked dish that resembles fish and chips but with a lighter texture and the distinctive flavor of olive oil. Crisp on the outside and tender inside, this fried battered hake is typically served with a creamy homemade mayonnaise and a squeeze of lemon for brightness. Below is a straightforward recipe to recreate this classic at home.
INGREDIENTS
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1 kg hake, cut into slices
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4 tbsp plain flour
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2 eggs
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Flaked sea salt, to taste
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1 litre light olive oil, for frying
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FOR THE MAYONNAISE
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1 egg
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1 tsp English mustard
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A pinch of salt
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A squeeze of lemon juice
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100 ml light olive oil
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50 ml extra virgin olive oil
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Prepare the mayonnaise first. Combine the egg, English mustard, a pinch of salt, lemon juice and both oils in a tall jug. Using a hand blender, start blending at the bottom so the ingredients begin to emulsify. Once the mixture starts to thicken, slowly tilt the blender and lift it through the mixture until all the oil is incorporated and you have a smooth, creamy mayonnaise. Taste and adjust seasoning if needed.
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Heat the oil in a deep saucepan over medium heat to about 180°C (350°F). If you don’t have a thermometer, drop a small crumb of bread into the oil—if it sizzles and browns quickly, the oil is ready.
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Season the hake slices with a little salt. Lightly coat each piece in flour, shaking off any excess. In a separate bowl, beat the eggs and dip the floured hake so each piece is evenly coated with egg.
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Carefully lower the coated hake into the hot oil using a fork or slotted spoon to avoid splashes. Fry in batches if necessary so pieces have room and the oil temperature remains steady. Fry for about 2–4 minutes depending on thickness, until the batter is golden and the fish is cooked through. Remove and drain on kitchen paper, then sprinkle with flaked sea salt while still hot.
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Serve the merluza a la romana immediately with a generous spoonful of the homemade mayonnaise and lemon wedges on the side. This dish pairs well with simple sides like fries, a green salad, or roasted vegetables.
Tips: Use fresh hake for the best texture, keep the oil hot but not smoking, and avoid overcrowding the pan to ensure a crisp, light coating. The mayonnaise can be made ahead and kept refrigerated for up to 24 hours.