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Fish, European

Fried fish romana style with pan fried peppers

Romana style fried fish is a fish dish for 4 people, ready in 35 minutes, rated easy, for about €3.40 per serving. The hake fillets are coated in a light batter of flour, eggs and milk, then fried until golden and crisp. The key to success is letting the batter rest and keeping the oil hot, so the coating stays light rather than greasy.

Tonight, romana style fried fish, hake fillets coated in a light golden batter, with pan fried green peppers and a squeeze of lemon.

Fried fish romana style with pan fried peppers
Total time
35 min
Difficulty
Easy
Cost per person
€3.40
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Under the golden, crackly batter, the hake stays moist and flakes apart in tender pieces. The contrast between the crisp coating and the delicate fish is what makes this dish work, and a squeeze of lemon brightens every bite without overpowering it. Pan fried green peppers add a soft, slightly sweet note that balances the fried batter.

This is a solid weeknight recipe when you want something satisfying without spending hours in the kitchen, and kids usually love the crunchy coating. It also works for a more relaxed Sunday meal, served with plenty of lemon wedges on the table. At Mon Chou, it is a reliable way to bring more variety to fish night without extra fuss.

The ingredients

4 people

Fish counter

  • Hake fillets 700 g

Pantry

  • Flouroften in the pantry 120 g
  • Frying oiloften in the pantry 25 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 2
  • Milk 10 cl

Fruits and vegetables

  • Green peppers 4
  • Lemon 2
  • Garlic 2 cloves

Allergens Gluten, Eggs, Fish

The step by step recipe

  1. Mix the flour, eggs, milk and a pinch of salt into a smooth batter, and let it rest. 15 min

    Whisk gently so you don't add too much air, the batter stays fine.

  2. Cut the hake into large pieces, season with salt and pepper, and drizzle with a bit of lemon juice.

    Pat the fish dry with paper towels before coating it.

  3. Cut the peppers into strips and pan fry them in olive oil with the garlic until tender. 12 min

    Let them color well over medium heat, they turn soft and sweet.

  4. Dip the hake pieces into the batter and lower them into the hot oil, a few at a time. 8 min

    Don't crowd the pan, the oil would cool down and the fish would turn greasy.

  5. Drain on paper towels and serve with the peppers and lemon wedges.

    Serve right away, the crispiness fades within minutes.

Our tips to get it right

  • Cut the hake into evenly sized pieces so they all cook through at the same time and stay moist inside.
  • Test the oil temperature with a small drop of batter, it should sizzle and float back up right away.
  • Cook the peppers first and keep them warm while you fry the fish, so everything hits the table crisp together.

The variations

  • Swap the hake for cod or monkfish, two firm fleshed fish that hold up well to frying.
  • For a vegetarian version, coat and fry strips of zucchini or eggplant in the same batter.
  • To save time, cut the fish into small bite sized pieces, they only need a few minutes in the oil.

What to serve it with

  • A green salad with lemon dressing
  • Plain white rice
  • Sparkling water with lemon

Storage

This dish is best eaten right away, the batter loses its crunch quickly. If you have leftovers, keep them in a sealed container in the fridge for 1 day and reheat briefly in a hot oven rather than the microwave. Freezing is not recommended, the coating turns soft once thawed.

Questions about this dish

Why let the batter rest before using it

Resting relaxes the gluten in the flour, so the batter becomes thinner and sticks better to the fish. It also fries up crispier, with fewer air bubbles.

Can you make the batter ahead of time

Yes, you can mix it up to 2 hours ahead and keep it in the fridge. Just give it a quick stir before dipping the fish.

What kind of hake works best for this recipe

Look for thick, firm fillets, they are easier to cut into even pieces. Thin fillets tend to fall apart during frying.

How do you know the oil is hot enough

Drop a bit of batter into the oil, it should sizzle and rise to the surface right away. If it browns too fast, lower the heat slightly.

How long does it take to make a romana style fried fish with pan fried green peppers?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a romana style fried fish with pan fried green peppers?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a romana style fried fish with pan fried green peppers cost?

About €3.40 per serving, or €13.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish. Always check the labels of the products you buy.

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