Mackerel à la Mugnaia is a delicious second fish dish typical of Italian cuisine. This recipe originates from the Marche region, where fishermen cooked fresh mackerel in this simple yet tasty way. The mackerels are soaked in milk and then flour-coated, and then fried in olive oil until golden brown. The result is succulent and crispy mackerels, perfect to enjoy with a squeeze of lemon.
Gut, wash, and dry the mackerels, make some incisions on the back and let them soak in milk for a while
Drain them, flour them, and fry them in hot oil for seven to eight minutes
Frying Pan
Bowl
Italy, Marche
| Energy (kcal) | 170 |
| Carbohydrates (g) | 0.5 |
| of which Sugars (g) | 0.5 |
| Fat (g) | 11.1 |
| of which Saturates (g) | 2.61 |
| Protein (g) | 17 |
| Sale (g) | 0.13 |
