Oh, the batter.
It is difficult not to fall at the feet of a technique that, well applied, gives food a crisp golden exterior and a juicy heart and interior, two characteristics that make it unique and tremendously addictive, as well as difficult to replace with ovens or griddles;
things as they are.
The only magical reference I have is that of Asador Etxebarri where Bittor Arguinzoniz fries croquettes and grilled kokotxas, with a prodigious batter.
If we talk about fried
pixin
we have to go directly to Asturias, where in the inns and houses of llantar those very juicy and light pieces of monkfish loin appear on copious trays.
To do this, the flour is applied to the ingredient and it is made 'a la romana', passing it through an egg later, although we could also admit, for example, a kind of
orly
, gabardine or tempura.
The outer layer of flour and egg is very crispy, insulates the food and preserves all its internal juiciness.
Most seafood is suitable for battering: popular is hake a la romana, or squid;
the soldiers of pavia;
or the dogfish in marinade.
The latter, being a smoother fish, is marinated to soften it a little, a treatment that is also appreciated by monkfish.
Almond trick: add a few drops of lemon to the fish, it will enhance its flavor and make the meat smoother.
In Asturias it is one of the most common tapas: there is no cider house without chorizo a la cider or without fried
pixin
and if you want to eat them in the area I recommend those of El Bálamu on the Llanes fish market, if you are lucky and that day there is They are glorious.
Difficulty
To find a quality monkfish (or
pixin
).
Ingredients
For 4 people (as an aperitif)
500 g of pixin (monkfish), clean weight
Salt
1 clove garlic
100 g of all-purpose flour
2 eggs
1 lemon
Abundant mild olive oil for frying
Spicy or normal mayonnaise with more lemon to accompany
Preparation
Clean the tail of the pixin well, removing all the webs and also the central spine, and cut it into bite-sized pieces.
Laminate the garlic clove and mix with the monkfish along with a tablespoon of lemon juice, it may seem little for that amount but it is better and it will do its job.
Cover and keep cold for 20 minutes.
Remove the garlic slices and salt all the fish.
Go through flour and immediately dump into a strainer to remove the excess of it.
Pass each piece, one by one, through the beaten eggs and fry in plenty of hot, mild olive oil in small batches.
It is advisable to do it in a tall and narrow ladle, to make better use of the oil.
Remove to absorbent kitchen paper to lose excess oil and serve.
It can be accompanied by a good homemade mayonnaise, with a few drops of lime or lemon, or with a little spicy to taste.
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