Authentic home cooking from Spain, with US measurements. 
Fried Hake Roe
Fish roe is a concentrated cluster of fish eggs and can be prepared in various ways—boiled for salads or with mayonnaise, grilled, and more. In Andalusia, we especially love them fried. During Lent, it's a classic in Seville's fried fish dishes. They're a great source of protein, phosphorus, and omega-3s, but should be eaten in moderation due to their high cholesterol. It's a treat that's a must-have for a night of fried fish during Holy Week.
Fried Hake Roe
Fish roe is a concentrated cluster of fish eggs and can be prepared in various ways—boiled for salads or with mayonnaise, grilled, and more. In Andalusia, we especially love them fried. During Lent, it's a classic in Seville's fried fish dishes. They're a great source of protein, phosphorus, and omega-3s, but should be eaten in moderation due to their high cholesterol. It's a treat that's a must-have for a night of fried fish during Holy Week.
Open in Cookpad AppSteps
- 1
First, get high-quality, medium-sized hake roe. For frying, it's best if they're not too large.
- 2
Salt the roe to taste, then dredge them in flour. You can cut them into pieces for extra crispiness, but it's not required.
- 3
The type of flour matters—a wheat semolina flour made for frying will give you a much crispier result.
- 4
The key to perfect fried roe is the oil temperature. Keep it between 355°F and 375°F (180–190°C). Use your preferred oil; I like a neutral sunflower oil so the delicate flavor of the roe stands out. Using a deep fryer is recommended for better temperature control and easier cleanup.
- 5
Once fried, place the roe on paper towels to absorb excess oil. Serve hot and enjoy with your family.
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