Monkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.
What makes it pixín frito
Monkfish, in chunks.
Garlic and lemon to marinate.
Flour, egg and hot oil.
Where it comes from
Pixín is the Asturian name for monkfish, landed in the ports along the coast. Frying it in pieces is the most everyday way to cook it, and it's on the menus of sidrerías and harbour restaurants from Gijón to Luarca.
The fish is firm and meaty and holds together in the pan; some cooks bake it in cider instead, or serve it with clams in a green sauce.