4 hake fillets cut in half.

4 slices of cured cheese for melting.

4 thin slices of Serrano ham.

1 clove of garlic finely chopped.

2 tablespoons finely chopped fresh parsley.

1 whole egg.

¾ cup breadcrumbs.

Enough sunflower oil to fry the San Jacobos.

4 tablespoons Bloody Mary Jam.


  • Using a fork, beat the egg until the egg white and yolk are well blended.
  • Add the finely chopped parsley and garlic, mix and set aside. Place the breadcrumbs in a shallow dish.
  • Wash and dry the hake fillets with kitchen paper. Cut each fillet in half.
  • Assemble the San Jacobos in this order:
  • One half of a hake fillet.
  • A slice of cheese.
  • A slice of Serrano ham.
  • One half of a hake fillet.
  • Press down a little with your hand to reduce the size and make them stick together nicely. As if it were a sandwich.
  • One by one, dip them in the egg beaten with garlic and parsley, drain well, and dredge them in the breadcrumbs.
  • Put the sunflower oil in a deep-frying pan or cauldron over high heat. When the oil reaches temperature, fry them. Remember that hake cooks quickly. Take them out when you see that they are golden brown on both sides.
  • Place them on absorbent kitchen paper to release the oil and crisp them.

  • Pour strands of GUAiNOS Spicy Bloody Mary Jam on top of each St Jacob, using a pastry bottle or teaspoon.
  • We recommend accompanying the San Jacobos with a fresh salad of romaine lettuce, Batavia lettuce, cucumber and tomato, dressed with a vinaigrette of balsamic vinegar, lime and GUAiNOS Orange flavoured Extra Virgin Olive Oil.