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.
CUTLETS FISH BANNER WITH GRILLED TOMATOPrint This
- 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.