Of all fishes served in this zone, the most popular is hake, prepared Roman fashion, dipped in flour and eggs. It is a course that usually goes with purée or French fries. Fish must be brown on the outside and very white in the inside.
for 4 portions
| 1 kg. | HAKE FILET |
| 200 g. | FLOUR |
| 2 units | EGGS |
| 100 cc. | MILK |
| 1 teaspoon | BAKING POWDER |
| n/a | SALT AND PEPPER |
| n/a | FRYING OIL |
| 500 cc. | CREAM |
| 100 cc. | LEMON JUICE |
Mix flour, eggs, milk and baking powder. Add salt and pepper. Dip filets through the mix. Fry them till they are browned. Prepare a sauce of lemon to go with filets, reducing cream to a half, add lemon juice, salt and pepper. Cool down and serve.
Hake has an ossified skeleton, flat, round and small scales, placed as the tiles in a roof. Its body is long and there are infinite ways to prepare it.
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