August 10th, 2010.
Hake seems to be an underrated fish in England, I discovered it properly in Barcelona, where it’s called merluza and is one of the most popular fish to eat. Hake has firm flesh and a strong spine, so it has very few, little, annoying, bones. It’s a versatile fish which can be cooked most ways, my favourite being merluza a la Romana – a thick steak, floured, dipped in beaten egg and then fried in olive oil. It can also be dipped in breadcrumbs after the egg stage, which makes it extra crunchy.
Allioli, a sauce traditionally made of garlic, olive oil and lemon juice, makes an excellent accompaniment to hake.