fried garfish: you know the needles? In Sicily, the garfish is a very common fish, especially in summer. And the recipe for fried garfish (or barbecued) It is a must for summer evenings. When I was little I was enchanted before one of the characteristics of needles: the bone blue-green, a rarity. And that sea color inside of a fish still enchants me.
The garfish, bluefish and healthy economic
The garfish (scientific name: Belone belone), is a blue fish very elegant, with its slender body and silver-colored. Is’ widespread in the Mediterranean Sea (but also in the Adriatic Sea) and it's still today very cheap: the Strait of Messina, always, It is full. It can be recognized by thin and beaked elongated body: like everything bluefish, It contains high amounts of essential fatty acids for humans, such as Omega 3, as well as mineral salts and vitamin A. Is’ a lean fish and has a great protein. The downside of garfish, If I may say so, It is that they have many thorns.
Is, since this is the typical blue fish of Sicily, do not forget to have a look at all my SICILIAN RECIPES and all my RECIPES WITH BLUE FISH. In Sicily, needles normally prepare on the grill, baked sprinkled with breadcrumbs or stewed, in the pan with the tomatoes, but only if they are large, medium size. Instead, When the eagles are small-medium size, like these, the perfect way to cook needles is frying: simply cut into pieces, breaded in hard and immersed in hot oil corn grits. The fried garfish are delicious, eat hot hands. Have a good day!
durum-wheat, to taste
fine salt, to taste
peanut oil or sunflower (high oleic), to taste
2 organic lemons
If you did not clean the garfish the fishmonger, you have to do it. Do not worry because today: practiced an incision with a sharp knife or a pair of scissors from head to belly. Clean the garfish, removing the entrails. Cut also the head and tail. Divide the body of garfish in equal parts (usually I will divide into three parts) and wash the needle pieces carefully under running water. Put the needle fish on paper towels and pat with care.
In a plate, put the durum wheat semolina (abundant), Add salt. Breading garfish in the semolina, pressing well and making sure that the flour adhere at every point.
In a pan (I suggest a wok, if you have one) heat the peanut seed oil or sunflower oil (of high oleic type, more resistant to high temperatures). When the oil has reached 160 degrees (I continue to suggest the purchase of an economical but indispensable kitchen thermometer), dip the pieces in garfish. Fry the fish until golden brown, for about 5 minutes.
Once chips, put the needles on the absorbent paper to absorb any excess oil. Serve immediately fried garfish, garnishing the plate with lemon wedges. The perfect outline, at least for me, It is a tomato salad with onion and fresh oregano. The taste of my summer. Bon appétit!
MATCHING: Firriato "Four grapevine" White, obtained from a blend of selected indigenous grapes from different areas of Sicily: Carricante of Etna, Catarratto, Inzolia e Zibibbo. The nose is intense, with scents ranging from orange blossom to white fruits and exotic fruits (pineapple and mango). The palate is complex, fresh and full-bodied.