Marinated monkfish, a way to eat fish with a lot of flavor. A typical dish of Andalusia is marinated fish, in many bars it is a very good tapa. Depending on which areas the marinade tends to vary, some spices change. So if there is one that you do not like, it can be replaced by another. If you don't like vinegar very much, you can change half for white wine or water.
You can use the fish that you like, but a hard meat fish is better to hold the marinade and then fry it.
Marinated monkfish
Author Montse
Recipe type: Fishes
Rations: 4
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 monkfish 1 Kilo
- 1 glass of vinegar
- 1 teaspoon oregano
- 1 teaspoon paprika sweet
- 2 cloves of garlic
- Sal Island
- Flour (XNUMXg)
- Frying oil
Preparation
- To make the marinated monkfish, we will first ask the fishmonger to remove the central spine, we clean it, remove the spines from the sides and cut it into pieces of about 2 cm.
- We will put the pieces on a tray, add the salt, the oregano, the sweet paprika, a little salt and the glass of vinegar. We mix.
- Chop the garlic and add them to the mixture. Let it rest in the fridge for 3-4 hours, covered with plastic wrap. We will be removing it.
- We remove the marinated monkfish from the fridge. We put a frying pan over medium heat with plenty of oil to fry.
- We put flour on a plate, remove the monkfish pieces, drain the marinade well, we go through the flour and fry the monkfish pieces in batches, until they are golden brown.
- We take them out and we will put them on a plate with kitchen paper so that they drain the excess oil.
- We serve immediately so that they do not get cold. We can accompany it with a salad.