#07 Chile Sandwiches - Merluza Frita

Rinse the hake fillets under cold water and pat dry with paper towels.

In a mixing bowl, combine all-purpose flour, cornstarch, salt, and black pepper.

In another bowl, beat the eggs and add lemon juice, mixing well.

Dredge each hake fillet in the flour mixture, ensuring an even coating.

Dip the coated fillets into the egg mixture, allowing excess to drip off.

Return the fillets to the flour mixture for a second coating, pressing gently.

Heat vegetable oil in a large skillet over medium-high heat until shimmering.

Carefully add the coated fillets to the hot oil, frying in batches if necessary.

Cook the fillets for 3-4 minutes on each side until golden brown and crispy.

Remove the fillets from the skillet and drain on paper towels.

Serve immediately with lemon wedges on the side.

Equipment Needed

Dietary

Allergens