Fritos de pixin (monkfish)

Mmmmmm how you eat in Asturias !!! You will find this recipe everywhere, and it is of the tastiest things there.

In Asturias, Monkfish is called Pixin. The one on its coasts is especially juicy, but if, like me, you are not lucky enough to live in the north, look for a trustworthy fishmonger that will give you good juicy monkfish. 

Mmmmmm how you eat in Asturias !!! You will find this recipe everywhere, and it is of the tastiest things there.

In Asturias, Monkfish is called Pixin. The one on its coasts is especially juicy, but if, like me, you are not lucky enough to live in the north, look for a trustworthy fishmonger that will give you good juicy monkfish.

It is a very simple recipe in which, as in the case of baked or grilled meats, the fundamental thing is the raw material.

Ingredients for four people)

Two monkfish tails

Flour (XNUMXg)

2 garlic cloves (thinly sliced)

Lemon

Egg

Buy

Sal Island

We separate the meat from the monkfish tails from the central bone, and cut the resulting fillets into small squares. Put in a bowl with a little oil, a splash of lemon and the garlic, and let it marinate (by doing so we get it to be juicy and with a well-distributed flavor).

And nail 4-5 hours of maceration we are going to spare.

We separate the garlic flakes (there is nothing worse than eating a piece of garlic involuntarily) and we batter our "snacks"Going through flour, egg and flour.

We fry in hot oil.

Worth it do them at the moment, cold or overheated lose a lot.

Bon appetite.