Mackerel à la meunière is a delicious fish main course typical of Italian cuisine. This recipe originates from the Marche region, where fishermen would cook fresh mackerel in this simple yet tasty way. The mackerel are dipped in milk and then in flour, before being fried in olive oil until golden. The result is succulent and crispy mackerel, perfect to enjoy with a squeeze of lemon.
Gut, wash, and dry the mackerel, make some incisions on the back, and let them soak in milk for a while
Drain them, coat them in flour, and fry them in hot oil for seven to eight minutes
Frying 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 |
