Merluza a la Romana with Potato Salad

Ingredients

Quantities are for one portion.

• 30 gmayonnaise
• 150 ghake fillet
• 1lemon, cut into wedges
• salt and pepper to taste
• 1hard-boiled egg, chopped
• 2 tbspvegetable oil
• 200 gpotatoes, peeled and cubed
• 1egg, beaten
• 30 gplain flour
• 10 gfresh parsley, chopped

Method

1. Boil the cubed potatoes in salted water until tender. Drain effectively and allow them to cool.
2. Gently fold the cooled potatoes together thoroughly with the chopped hard-boiled egg, mayonnaise, freshly chopped parsley, salt, and pepper to form the potato salad.
3. Generously season the fish fillet with salt and pepper. Coat it first in the flour, shaking off the excess, and then plunge it into the beaten egg.
4. Heat the vegetable oil in a pan over medium heat. Shallow fry the fish until an unbroken golden crust forms on both sides and the fish flakes easily.
5. Serve the crispy fried fish hot alongside the creamy potato salad, with fresh lemon wedges for squeezing over the top.