Black hake "Pintxo" with piquillo

Try this splendid "pintxo" of hake battered in ink with piquillo peppers.

Short & Simple Title

Something new but something like always, easy and fast, pintxo or dish. Make it shine with Sepink. A classic but original dish brings together the orchard and the sea.

"Brighten up a classic like Roman-style hake with a splash of colour.

Below are detailed in a simple and didactic way the steps to follow to bring this dish to your table and surprise your family and guests.

We hope you enjoy it!

Ingredients

Hake pieces
Piquillo peppers
Slices of bread
One egg
Flour
Salt
Extra olive oil
Sepink cuttlefish ink
Optional: cream of pepper or mayonnaise

Preparation

Salt the hake taquitos on both sides.
Beat an egg well in a soup dish together with a teaspoon of Sepink ink.
Arrange the flour in another dish.
Dip the hake well in flour and dip it in the beaten egg, leaving it to rest a little so that it impregnates the ink.
Heat abundant olive oil in a frying pan.
With the hot oil, fry the hake on both sides to make it juicy.
Once fried, remove and put on absorbent paper and also dry on top.

Presentation

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