We open the peppers in half, eliminate the nuggets and cut them into wide strips.
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| Ingredients to hake Bilbao with red peppers: |
| 4 looms of hake 50 grams of flour 2 eggs 4 cloves of garlic 100 grams of piquillo peppers 2 Olive oil deciliters 0´4º for fry salt salt |
Ingredients to hake Bilbao with red peppers:
2. In a casserole with a spoonful of oil we brown the garlic cut into sheets, place the piquillo peppers cut into thick strips and let a soft boil be cook for 10 minutes.
3. We try the salt and acidity point of the peppers (if they were acidic we can add a teaspoon of sugar).
4. While the peppers are cooked, we beat the eggs until we get a homogeneous mixture.
5. We flour the hake looms, we salt and pass them through the beaten eggs.
6. We fry the hake in a pan with two hot oil deciliters until you get a golden tone on the surface on both sides of the loins.
7. We take out a source or plate with kitchen paper to remove the frying oil and immediately without the hake is cold, we place it in the casserole of the peppers, on them, and cooking over low heat until the hake is made (about 5 minutes).
8. We serve the hake loins on the piquillo peppers bed and sprinkled with a pinch of parsley.
9. for 4 people.
