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A classic with fish

The filet of hake a la romana is a dish that can not be missed in any still life. Nor in your kitchen. We taught you how to prepare it.


In Argentina there is something that distinguishes us when it comes to sitting at the table: we love meat. Especially red meat . Our carnivorous appetite often surprises more than one foreigner: there are Argentines who do not conceive a meal that does not include beef. Animals coming from the water are discriminated against by a people who do not usually include fish in their dishes. But, if we talk about hake filet, things change


In a country where eating fish is not a deep-rooted custom, hake filet is the big exception to the rule. The most classic way to eat it is “a la romana”. And doing it is easier than you think. We leave you the recipe step by step so that you look good and, in addition, take advantage of incorporating fish in your diet.

Ingredients (for 2-3 servings)

  • 1/2 kg hake filet
  • 250 g flour
  • 2 eggs
  • Salt and pepper
  • Oil


  1. Sauté each hake filet.
  2. Lightly beat the eggs and salt them to taste. Place the flour in a flat dish.
  3. Pass each filet first by flour, then by egg and finally by flour again.
  4. Place a frying pan on the fire with oil and let it warm up well.
  5. Place the filets and cook them from both sides.
  6. Remove them and place them in a bowl with absorbent paper to drain excess oil.
  7. Serve with lemon.

With What do we go with you?

The Roman hake filet looks good with everything! The classic side dish is fries , but it can also be mashed potatoes or a salad of green leaves. Enjoy it!

We suggest you continue reading the following notes:

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Publication Date: 15/05/2020

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