foodies, to me. But how good are the fish cutlets spatula Sicilian? Probably not all know the paddlefish, as it is called in South Italy, where it is very popular and very common in fish markets. If you like, try some of my RECIPES WITH SPATULA because it really is an extraordinary fish, but also take a look at all my SICILIAN RECIPES and my RECIPES WITH BLUE FISH.
The scabbard fish, What is it and how to cook
Also known as a scabbard (Lepidopus caudatus) or fish flag, the spatula is among the most characteristic fish of Sicilian cuisine (it is fishing along with bonito). Is’ used in many preparations: spring rolls, gratinated in layers in the oven, to cutlets, Grilled. And still wet to season the pasta with the sauce, in parmigiana with eggplant.
The paddlefish is a fish that accompanied my life: Messina spatula is almost throughout the year at the fish and, Until a few years ago, at a very little cost (5-6 euro al chilo). Today, Rome is the exorbitant price of 13-15 Euros per kilo. In appearance the spatula looks like a long silver ribbon. It has scales and meat is boiled, whitest and without bones, that they have been well-boned.
The spatula is rich in Omega 3 and low in fat. It has a robust backbone that makes the complex filleting. I have learned after years of trying, but I assure you outside Sicily a few fishmongers know filleting a spatula as it should. Unfortunately in recent years the spatula, especially that of Italian origin not (Spain and western Atlantic) He was among the hardest hit by the fish parasite Anisakis. So I recommend not to eat raw spatula (unless it has not previously been struck to the heart to -29 degrees) and good cook. Have a good day!
1 kilogram of spatula already filleted and divided into pieces
2 whole eggs
fresh parsley, to taste
enough flour to bread
stale breadcrumbs, to taste
fine salt, to taste
20 grams of grated pecorino Dop (Optional)
peanut oil for frying, to taste
Prepare the cutlets spatula is easy, provided that you have already purchased the private spatula bone and filleted.
Beat the eggs with a pinch of salt. Chop fresh parsley finely and add the beaten eggs. Put in a bowl the flour in another dish breadcrumbs, to which you add a little salt or grated pecorino. Remember, or salt or pecorino, otherwise the cutlets spatula, they have a very delicate flavor, will be too salty.
Proceed carefully spatula fillets in flour, so that they are covered, then into the beaten eggs with the parsley, making sure that all the fish fillet flag is well moistened with egg. Finally, Breading the spatula fillets in breadcrumbs, pressing well so that the breadcrumbs adhere properly: so you will get a uniform frying.
Fry the cutlets spatula in at 170 degrees seed oil until golden brown, turning them (it will take very little, a minute or two to thread) and place them on a sheet of absorbent paper to eliminate any excess grease. Serve the chops freshly fried spatula: I have a delicious finger food, perfect to be served as an aperitif along with fried anchovies with a glass of sparkling wine, or a tasty main course accompanied by a mixed salad. Bon appétit!
You can prepare the chops spatula also baked. Follow the recipe, then coated a baking sheet with parchment paper, grease it lightly with olive oil and recline cutlets spatula. Bake in preheated oven at 200 degrees for 10 minutes or until golden brown, turning the chops over halfway through cooking spatula. If you want a crust crispier, you can pass in the last minute of a convection oven.