- 1-1/2 lb Pixín, (monkfish).
- 3 Eggs.
- White pepper.
- Mild olive oil, 0.4°.
Clean fish by removing skin and backbones. Take out the loins.
Cut each loin into cubes. Season with salt and pepper to taste, sprinkle with lemon juice and let marinating for a few minutes. Drain fish loins and coat flour, shaking to remove excess flour. Dip into beaten egg.
Heat abundant olive oil in a Non-stick aluminum Magefesa pan. When hot enough (345 °F – 355°F.) add fish to pan and fry until golden brown on both sides. Remove from heat and place to drain on absorbent kitchen paper.
Fried pixin makes an ideal appetizer, to pair with a few glasses of freshly poured cider.