Fried Hake with Rice
In a pot, combine rice with almost twice the amount of lightly salted water. Bring to a boil and simmer, covered, over low heat. Rinse fish fillets, pat dry and cut into serving pieces. Drizzle with lemon juice, dredge in flour and shake off excess. Whisk eggs and season with salt and pepper. Dip fillets in egg, then coat with breadcrumbs.
Heat a large amount of oil in a large frying pan. Add fish fillets and cook until crispy, 2-3 minutes per side. Drain fish on paper towels. Divide rice among plates, sprinkle with paprika, top with fried fish and serve with lemon wedges, if desired.