Hake in batter with green peppers

Merluza rebozada con pimiento verde

Basque fishermen have been sailing the northern Atlantic since the eleventh century. The sea has always provided nourishment for the Basques. Though more and more scarce, merluza (hake), from the Bay of Biscay knows no paragon (with all due respect to its austral relative from the southern seas). The darker-skinned Basque hake has firm, delicious flesh.
By Tapas Together Edinburgh