{"id":3070,"date":"2001-12-25T00:00:00","date_gmt":"2001-12-24T22:00:00","guid":{"rendered":"https:\/\/lareiras.es\/?post_type=recipe&p=3070"},"modified":"2022-01-28T05:34:12","modified_gmt":"2022-01-28T03:34:12","slug":"fried-meagrims","status":"publish","type":"recipe","link":"https:\/\/lareiras.gal\/en\/recipe\/fried-meagrims\/","title":{"rendered":"Fried meagrims"},"content":{"rendered":"

Fried meagrims are a very easy recipe to make. Have them cleaned at the fishmonger. Even so, when I get home I wash them and drain them well.<\/p>\n

Once they are dry, you just have to season them, wrap them in a little flour and fry them.<\/p>\n

As simple as that.<\/p>\n

The meagrim is a white fish and in Galicia it is known by the name of Rapante or Meiga. It is very flat and has both eyes on the same side, just like other fish that live in the sand.<\/p>\n

The four-spot megrim (Lepidorhombus boscii<\/a>) is a species of flatfish in the family Scophthalmidae. You find it in depths between 7 and 800 m (23 and 2,625 ft) in the northeast Atlantic and Mediterranean. It deffers from its close relative, the megrim or whiff (L. whiffiagonis), by the dark spots towards the rear of the fins. Its length reaches 40 cm (16 in).<\/p>\n

In Spain they know it as gallo de cuatro manchas, (or more often, simply gallo) sometimes (depending on the region or city) ojito, or rapante. In Catalan it is palaia bruixa de quatre taques, serrandell or llis\u00e8ria. And the Frenchs they know it as cardine \u00e0 quatre taches.<\/p>\n

Fried meagrims<\/p>\n

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Fried meagrims<\/h2>\n<\/div>\n
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\"Fried<\/div>\n<\/div>\n
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