Ingredients to make Bilbao-style Hake with red peppers:
- 4 hake loins
- 50 grams of flour
- 2 eggs
- 4 garlic cloves
- 100 grams of piquillo peppers
- 2 deciliters of olive oil 0´4º to fry
- salted
How to make Hake Bilbao style with red peppers:
- Cut the peppers in half, remove the seeds and cut them into wide strips.
- In a casserole with a tablespoon of oil, brown the sliced garlic, place the piquillo peppers cut into thick strips and let it cook at a gentle boil for 10 minutes.
- We tested the point of salt and acidity of the peppers (if they were acidic we can add a teaspoon of sugar).
- While the peppers are cooking, we beat the eggs until we get a homogeneous mixture.
- Flour the hake fillets, salt them and pass them through the beaten eggs.
- Fry the hake in a frying pan with two deciliters of hot oil until a golden color is achieved on both sides of the loins.
- Remove from the frying pan to a dish or plate lined with kitchen paper to remove the frying oil and immediately without letting the hake get cold, place it in the casserole with the peppers, over them, and cook over low heat until soft. The hack is done (about 5 minutes).
- We serve the hake loins on a bed of piquillo peppers and sprinkled with a pinch of parsley.
