Mackerel à la Meunière is a delicious fish main course typical of Italian cuisine. This recipe originates from the Marche region, where fishermen cooked fresh mackerel in this simple but tasty way. The mackerel are dipped in milk and then in flour, then fried in olive oil until golden. The result is succulent, crispy mackerel, perfect to enjoy with a squeeze of lemon.
Eviscerate, wash and dry the mackerels, make a few cuts on the back and let them soak in the milk for a while
Drain them, coat them in flour and fry them in hot oil for seven to eight minutes
Pan
Bowl
Italia, 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 |
