1. Using the part of the hake behind the head of the fish - remove all skin and bones and slice about 3cms thick

2. Season the slices with salt and dust with flour

3. Dip in beaten egg and fry on both sides until golden brown

4. Drain any excess oil using kitchen paper and then place on a serving plate with the lemon quarters

 

Tips and ideas:

• Serve this fried hake with a red pepper salad and potatoes in garlic mayonnaise for a full Spanish-style meal.