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Fried hake with roasted peppers

20 November 2009 One Comment Por: Mikel Iturriaga Imprimir artículo

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Photo: Ainhoa Gomà / Ondakin.com

At my parents we ate hake in two ways: in green sauce, on occasions, and fried in normal days. Because of the influence from La Rioja, I guess, we often had the battered hake with roasted peppers.

It’s a mix that you would never do, thinking that the strong personality of the pepper is going to kill the shy and soft hake. However, it works, like those strange married couples that complement themselves in their differences. For me, it’s one of the best ways to have hake.

If you do not reach the budget for a fresh hake, you better buy whiting rather than have it frozen.




  • 1 kg. hake fillet without skin and bones
  • 1 kg. roasting peppers (or 400 gr. canned peppers)
  • 2 cloves garlic
  • 2 eggs
  • Flour
  • Sugar
  • Salt
  • Virgin olive oil


If you buy fresh peppers, bake them in the oven at 240 degrees for 20 minutes per side. Peel them and sliced them in strips.

Peel and cut into slices the garlic cloves. Brown them in a pan with a splash of olive oil. Add the peppers, and saute over low heat 10-15 minutes with a teaspoon of sugar and a pinch of salt.

Prepare a bowl with beaten eggs with a little salt, the other with flour, and another with paper towels. In another pan or small saucepan, bring plenty of oil to heat. Salt the pieces of hake, pass them through the flour and egg, and fry them in hot oil (but not smoking). The hake gets cooked very fast, so the fry should be short, just enough to brown the coating. Leave the pieces on paper towels to lose the excess of fat.

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One Comment »

  • comoju-Cova said:

    y luego nos complicamos con recetas cuando estas están tan ricas

    Un saludo