Fried Angler fish

## The Delightful Taste of Fried Angler Fish

Fried Angler fish

• The anglerfish, despite its unappealing appearance, is considered a delicacy. The head, which comprises only a small portion of its body, is typically discarded. The remaining meat is rich in nutrients and vitamins, making it an excellent choice for special occasions. It can be prepared by frying either as a whole piece or cut into medallions. This recipe is straightforward, quick, and easy to follow.

Ingredients: simple, total time: 35 minutes, 4 serving

• 4 pieces Angler fish

• salt and pepper to taste

• 2 tsp dry spice Vegeta

• 4 full Tbsp flour

• 1 Tbsp corn starch

• 2 tsp red ground paprika

Topping for Fish:

• 1 Tbsp fresh parsley to taste/ or dry parsley — finely chopped

• 3 cloves of garlic/ minced

• 100 ml Olive oil/ or to taste

• 1/4 slice lemon juice

• lemon slices for serving

Fried Angler fish

Preparation:

1. Thoroughly wash the fish, ensuring the head is retained. Remove all scales, pat dry with a paper towel, and set aside.

2. Alternatively, request this preparation from your fishmonger.

3. In a small bowl, combine chopped garlic, lemon juice, and chopped parsley. Add olive oil and mix thoroughly.

4. In a shallow dish, combine flour, starch, ground red pepper, a pinch of salt, and pepper. Mix all ingredients well.

5. Coat the fish pieces evenly with the flour mixture, then shake off any excess.

6. Place the coated fish on a paper towel.

7. Heat olive oil over moderate heat, using approximately 4-5 tablespoons.

8. Fry two pieces of fish at a time, turning them to ensure they are browned on all sides.

9. Transfer the fried fish to a kitchen towel to absorb excess oil.

10. Repeat the frying process with the remaining fish pieces.

11. Serve warm, accompanied by the parsley, lemon, garlic, and olive oil sauce, along with boiled potatoes and Swiss chard or baked potatoes, complemented by a fine white wine.

Buon appetito!

Fried Angler fish

NOTE:

• If you want, you can cut the Angler fish into smaller pieces — medallions.

• If you have leftover food, pack everything in one tray and cover with aluminum foil, keep in the fridge until tomorrow.

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