Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 hake (merluza) fillets, 140–170 g each (total ~600 g)
- All-purpose flour 120 g (1 cup), plus 2 tbsp for dusting
- Cornstarch 30 g (1/4 cup)
- 1 large egg
- Ice-cold sparkling water 180 ml (3/4 cup)
- Fine kosher salt 1 1/4 tsp, white pepper 1/4 tsp
- Baking powder 1/4 tsp (optional, for extra lift)
- Neutral oil for frying (about 1.5 liters)
- Potatoes 1 kg (Yukon Gold or Russet)
- Unsalted butter 60 g (4 tbsp)
- Whole milk 150 ml (2/3 cup), warmed
- Lemons (1–2), flaky sea salt, chopped parsley (optional)
Do This
- 1) Peel and cube potatoes; cover with cold salted water, simmer 15–18 minutes until tender.
- 2) Whisk flour, cornstarch, salt, pepper, and baking powder; add egg and ice-cold sparkling water to make a thin, bubbly batter.
- 3) Heat 5 cm/2 in of oil in a deep pot to 180°C/350°F.
- 4) Pat fish dry, lightly salt, dust with flour, then dip in batter.
- 5) Fry 2–3 minutes per side until deep golden; drain on a rack and sprinkle with flaky salt.
- 6) Drain potatoes well; mash with warm milk, butter, salt, and white pepper.
- 7) Plate fish beside buttery puré; serve with lemon wedges and parsley.
Why You’ll Love This Recipe
- Airy, crisp “a la romana” batter that stays light and shattery.
- Delicate, flaky hake balanced by ultra-creamy mashed potatoes.
- Simple shopping list and reliable, home-cook-friendly technique.
- Bright lemon and flaky salt finish make restaurant-quality flavor at home.
Grocery List
- Produce: Potatoes (1 kg), lemons (1–2), flat-leaf parsley (optional)
- Dairy: Unsalted butter, whole milk
- Pantry: Hake fillets (~600 g), all-purpose flour, cornstarch, baking powder (optional), kosher salt, white pepper, neutral frying oil, flaky sea salt, sparkling water
Full Ingredients
For the Hake (Merluza) a la Romana
- Hake (merluza) fillets, 4 pieces, 140–170 g each (total ~600 g), skin removed
- Fine kosher salt, 3/4 tsp, divided (light seasoning for fish plus batter)
- All-purpose flour, 2 tbsp (for dusting fish)
- Neutral oil (sunflower, canola, or peanut), about 1.5 liters for frying
Bubbly Batter
- All-purpose flour, 120 g (1 cup, spooned and leveled)
- Cornstarch, 30 g (1/4 cup)
- Baking powder, 1/4 tsp (optional, boosts crispness)
- Fine kosher salt, 1/2 tsp
- Ground white pepper, 1/4 tsp
- Large egg, 1
- Ice-cold sparkling water, 180 ml (3/4 cup), plus 1–2 tbsp more as needed
Buttery Mashed Potatoes (Puré)
- Potatoes (Yukon Gold or Russet), 1 kg, peeled and cut into 3–4 cm chunks
- Unsalted butter, 60 g (4 tbsp)
- Whole milk, 150 ml (2/3 cup), warmed
- Fine kosher salt, 1 tsp (plus more to taste)
- Ground white pepper, 1/4 tsp
- Pinch of freshly grated nutmeg (optional)
For Serving
- Lemon wedges (1–2 lemons)
- Flaky sea salt
- Finely chopped flat-leaf parsley (optional)
Step-by-Step Instructions
Step 1: Prep the fish
Pat the hake fillets very dry with paper towels and remove any pin bones. Lightly season both sides with a pinch of kosher salt. Keep chilled while you prepare the potatoes and batter—cold fish helps the coating set fast and crisp.
Step 2: Cook the potatoes
Place peeled, cubed potatoes in a large pot and cover with cold water by 2–3 cm. Add 1 tsp salt. Bring to a gentle boil, then reduce to a lively simmer and cook until very tender, 15–18 minutes. Drain thoroughly and return the potatoes to the hot pot. Let them steam-dry for 2 minutes (this prevents watery mash).
Step 3: Make the bubbly batter
In a bowl, whisk flour (120 g), cornstarch (30 g), baking powder (optional), 1/2 tsp salt, and white pepper. In a separate jug, whisk the egg into the ice-cold sparkling water. Pour the wet into the dry and whisk just until smooth and the consistency of thin pancake batter; a few tiny lumps are fine. If needed, thin with 1–2 tbsp more sparkling water. Keep the bowl over a few ice cubes or in the fridge so it stays very cold.
Step 4: Heat the oil
Pour 5 cm (2 inches) of neutral oil into a deep, heavy pot or Dutch oven. Heat to 180°C/350°F, monitoring with a thermometer. Line a sheet pan with a wire rack nearby for draining.
Step 5: Batter and fry the fish
Lightly dust each fillet with the 2 tbsp flour, shaking off excess. Dip a fillet into the cold batter, letting extra drip off. Carefully lower into the hot oil. Fry 2–3 minutes per side (thicker pieces may need up to 7 minutes total) until deep golden and crisp; the fish should flake easily and register ~60°C/140°F internally. Fry in batches to avoid crowding. Transfer to the rack, immediately sprinkle with flaky sea salt, and keep warm in a low oven (95°C/200°F) while you finish the rest.
Step 6: Mash the potatoes
Warm the milk and butter together until the butter melts. Mash the hot, dry potatoes with a masher or press through a ricer. Stream in the warm milk-butter mixture, stirring gently until creamy and smooth. Season with 1/2–1 tsp more salt, white pepper, and a pinch of nutmeg if using. Adjust consistency with a splash more warm milk if needed.
Step 7: Plate and finish
Spoon a generous mound of puré onto warm plates, creating soft swirls. Nestle a crisp hake fillet alongside. Shower the fish with a touch more flaky sea salt, a squeeze of fresh lemon, and a scatter of parsley. Serve immediately while the coating is at peak crunch.
Pro Tips
- Keep the batter cold; chill the bowl or set over ice for an extra-light, bubbly coat.
- Dusting the fish with flour before battering helps the coating adhere and stay crisp.
- Hold oil at 180°C/350°F; dropping below 170°C/340°F can make the coating absorb oil.
- Drain on a wire rack, not paper towels—steam makes coatings soggy.
- Batter should be the thickness of heavy cream; thin with a splash of sparkling water if it clings too thickly.
Variations
- Beer batter: Replace sparkling water with very cold lager for a malty, super-aerated crust.
- Gluten-free: Use a 1:1 gluten-free flour blend plus cornstarch (or rice flour + cornstarch) for similar crunch.
- Garlic-parsley puré: Warm the milk with a smashed garlic clove; finish the mash with 1–2 tbsp chopped parsley and a drizzle of olive oil.
Storage & Make-Ahead
Fried fish is best fresh. If needed, hold cooked fillets on a rack in a 95°C/200°F oven for up to 20 minutes. Refrigerate leftovers in an airtight container up to 1 day; re-crisp on a rack in a 220°C/425°F oven for 5–8 minutes. Mashed potatoes keep 3 days refrigerated; rewarm gently with a splash of milk. You can make the mash up to 1 day ahead. For freezing, mashed potatoes freeze well up to 1 month (thanks to butter); thaw overnight and reheat with milk. Do not freeze fried fish once cooked.
Nutrition (per serving)
Approx. 700 kcal; Fat 28 g; Carbohydrates 75 g; Protein 30 g; Fiber 4 g; Sodium ~820 mg. Values are estimates and will vary with oil absorption and seasoning.
