‘A la romana’ is how we define our batter, which is traditionally used for fish but is also used to coat squid or chicken. So, as in England, we also coat fish and fry it, however our batter is lighter, as you will see in this recipe. I have a feeling this is the most used technique for cooking fish all over Spain. Every mother of every friend I know cooks fish this way and mine does too. It’s as easy as it gets. It is a delicious way to prepare fish because it gets perfectly cooked inside and is not at all heavy, unless you use fries as a garnish! The mayonnaise is just the perfect match.