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 ' fish sticks ', but I assure you that these are more good, healthier and also cheaper. And not the frozen foods, but get ready in 5 minutes.
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, then on each plate of ' towers ' of grilled tomatoes alternating the tomato slices in basil leaves and drizzled with a little extra virgin olive oil. Arrange next to grilled tomatoes 6-8 sticks of spatula and serve immediately.
MATCHING: 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.