Galician little horse mackerel | The perfect little blue fish for Galician frying. The little horse mackerel is the younger brother of the horse mackerel and the perfect candidate for Galician frying: small, with tasty and juicy blue meat, when breaded and fried, it becomes crispy on the outside and juicy on the inside. A classic of Galician popular cuisine that fills beach bars and terraces along the coast every summer. We ship it vacuum-packed directly from Galician fish markets within 24 hours.
How to fry Galician little horse mackerels: Dry them well with paper towels (key to making them crispy). Dredge them in a mixture of wheat flour and a little corn flour for extra crispiness. Fry in plenty of olive oil at 180°C for 3-4 minutes until well golden. Sprinkle with coarse sea salt upon removal. Lemon is essential when serving, along with Galician bread as an accompaniment.
Storage: Keep between 0 and 4°C. Vacuum-packed. Consume within 24 hours for optimal frying quality. Suitable for freezing directly in the packaging.
Origin: Galician inshore fishing · FAO Zone 27 · Vacuum-packed · Trachurus trachurus
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