Banner fish cutlets with grilled tomatoes

Your children don't like fish because it has thorns and makes an odd smell? Here is my solution: breaded fish flag, also called a spatula or Sabre, Golden and crisp: all pulp without thorn, with a side of grilled tomatoes Basil scented. Children will remember the most famous 'sticks’ of fish, but I assure you that these are more good, healthier and also cheaper. And not the frozen foods, but get ready in 5 minutes.

If you like the spatula and want to indulge themselves in this poor fish but tasty, also check out the spatula au gratin or the swivels of spatula.


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  • a spatula to 800 grams or one kilogram, already filleted and divided into pieces of about 8 cm
  • 2 whole eggs
  • enough flour to bread
  • stale breadcrumbs as required for Breading
  • Salt, to taste
  • peanut oil for frying, to taste
  • 4 round tomatoes not large
  • a few leaves of Basil
  • extra virgin olive oil as required


Divide each fillet of Salisbury into two halves lengthwise, so you get many Poles. Prepare the flour on a plate, in one the breadcrumbs with a pinch of salt, in another salted eggs lightly beaten. Move the spatula before flour, then in egg taking care to cover the entire surface of the fish and finally in breadcrumbs, pressing well so they fit perfectly to the stick.

Fry the fish sticks in the hot oil and place them on a paper towel to deep fried.

Wash the tomatoes and draw from each tomato 4 slices, lightly oil a grill or a frying pan and grigliarvi tomato slices on both sides so that abbrustoliscano slightly without discard. Season with salt and set aside.

To serve, do on every plate of the 'turrets’ of grilled tomatoes alternating the tomato slices with basil leaves and seasoning everything with a drizzle of extra virgin olive oil. Arrange next to grilled tomatoes 6-8 sticks of spatula and serve immediately.

THE PAIRING: We suggest a craft beer this summer dish and colorful. We chose the Clare the brewery Serro Cross, produced in Monteverde, in the province of Avellino. Comes with hints of citrus and exotic fruits, enriched with honey notes that arise from different malts; the foam is fine and persistent.

Banner fish cutlets with grilled tomatoes
Banner fish cutlets with grilled tomatoes

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Sara September 23, 2013 at 16:18

Congratulations for the recipe, the propose for dinner tonight. I know the beer, great,the combination is perfect. Have a good evening

Sicilians creative in the kitchen September 23, 2013 at 16:26

Hi Sara and welcome to my blog! Did you find the tip and even someone who knows how to fillet! I'm really happy, is a poor fish but extraordinary. Let me know. ADA

Candida September 18, 2013 at 16:52

ADA also I find it to be a very good fish and think that I did it just last night but Golden fried and I also I pubbblicare a recipe
! See you soon!

Sicilians creative in the kitchen September 18, 2013 at 17:08

And then I look forward of your recipe! I say even now that I try because I love the spatula and you are a guarantee! ADA

Choni September 18, 2013 at 15:34

No se que tipo de pescado es ese, peor seguro que la receta se adapta a cualquier otro pescado blanco… Gracias por compartirla Desde!!!

Sicilians creative in the kitchen September 18, 2013 at 15:39

Hola Choni y bienvenidos! La espátula es un plato pescado y unos pies de longitud, como una cinta de plata, muy común en aguas sicilianas. Pero, Como usted ha dicho, puede hacerlo de esta manera cualquier tipo de filete de pescado blanco. Hello!

All pepper .... September 18, 2013 at 08:59

I really like the pairing with beer… must try!
A hug, Michela

Sicilians creative in the kitchen September 18, 2013 at 14:00

Thanks Michael! A good beer to accompany a fried crispy and homemade is always good! 🙂 Ada


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