The crisp texture of the batter and the tang of the marinade suggest a Manzanilla from Sanlúcar.
.png.transform/rendition-xs/image_image%20(1).png)
Start this recipe the day before by preparing a marinade with the lemon juice, bay leaves, oregano, pimentón, salt and vinegar to taste. Add the fish and let it marinade overnight. When you are ready to serve, heat plenty of olive oil in a frying pan. Remove the fish from the marinade, shake off the excess liquid, coat in the semolina flour, and cook in the hot oil until golden. Serve immediately.
Preparation: Sonia Fuentes/©ICEX.
Sprinkle with some chopped chives.
Energy (kcal): 211
Energy (kJ): 884
Proteins (g): 18.2
Lipids (g): 11.1
Carbohidrates (g): 9.4
Fibre (g): 0.4
Selenium (µg): 36.9
Niacin (mg): 5.5
Vitamin B12 (µg): 6.0
Information provided by: The Spanish Nutrition Foundation (FEN)
The crisp texture of the batter and the tang of the marinade suggest a Manzanilla from Sanlúcar.