Battered Fried Megrim Recipe

 The Megrim is a widely consumed fish in Spain, that is why we get many typical Spanish recipes with this fish, one of which is the battered fried Megrim that we bring you below. This is a very delicious dish , but not as healthy as others made with this fish, but a great advantage is that it is very cheap to make since it does not require many ingredients

How to make battered fried Megrim?

This fried Megrim recipe is very popular in the Andalusia area since in other regions of Spain it is not as easy to get as it is there. To prepare this typical Spanish recipe we will tell you step by step everything you must do as well as each of the ingredients you must use. 

Nutritional information

For each 100 gr portion of battered fried Megrim we get 17 gr of protein, one 2 gr of fat as well as vitamin B6, B9, sodium, phosphorus, potassium, iron among others. 

Ingredients for Battered Fried Megrim Recipe

• 1 lemon
• Salt
• Olive oil- 1 medium glass
• 1 large Megrim
• 1 package of flour to coat Fish

Step 1: The first thing to do is clean the fish, for this we remove the head, remove the guts and cut the fins, wash the remaining pieces and dry, after this we pour the flour on a plate, in case you do not have flour to coat you can use chickpea flour or wheat flour. 

Step 2: We must have 3 or 4 pieces of Megrim cut up and then salt it, if we want we can also add a little freshly ground black pepper, then pass the pieces through the flour, shake off any excess flour and set aside. 

Step 3: Now we must take a medium-sized frying pan and add the olive oil, let it heat over medium or high heat, when it is hot fry the fish in batches, the ideal is to cook each piece separately, let them cook about 4 minutes on each side or until desired golden brown and remove.

Step 4: As we remove the pieces of Megrim, we place them on absorbent paper to remove excess oil. When they are all ready, we will have our battered fried Megrim finished. We can serve accompanied by Lemon

Recommendation

If we want the Megrim to be crispier, let them cook for about 6 minutes on each side, and to make it even crispier, we recommend double battering, for this we can beat an egg and pass the fish through it beforehand and also after first coated, in this way it will grab more flour. 

Did you know?

The Megrim is a very traditional fish from Andalusia, as well as in other regions of the country, it is usually served with lemon juice and is also used as a main dish in various Spanish celebrations