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Merluza a la Romana | Juicy Fish in Egg Batter
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40 min
Quick
Gurkerl Küche
Ein spanischer Klassiker: Zartes weißes Fischfilet im luftig-goldgelben Eiermantel sanft in Olivenöl gebraten. Serviert mit knusprigen Petersilerdäpfeln aus dem Backrohr und frischer Zitrone.
Preparation method
Preheat the oven to 200 °C top/bottom heat. Wash, peel, and cut the waxy potatoes into wedges. Toss on a baking sheet with 2 tbsp of olive oil, a little salt, and pepper, and bake in the oven for about 25 minutes until golden brown.
Rinse the cod fillets under cold water, pat thoroughly dry with paper towels, and cut into portion-sized pieces. Drizzle with a little lemon juice and season with salt and pepper.
Put the flour onto a shallow plate. In a deep dish, whisk the eggs thoroughly with a fork and season with a pinch of salt.
Chef's tip
For an especially delicate result, pat the fish really dry before coating, and do not let the olive oil get too hot so that the egg coating remains evenly golden yellow.
Ingredients
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