fried garfish

You know the garfish? 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. The garfish (scientific name: Belone belone), It is a very elegant blue fish, with its slender body and silver-colored. Is’ widespread in the Mediterranean Sea (but also in the Adriatic Sea) and it is still very cheap today: 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 are fish with 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, preparing normally grilled, 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 them is frying: simply cut into pieces, breaded in hard and immersed in hot oil corn grits. When I was little I remained spellbound in front of one of the characteristics of garfish: the bone blue-green, a rarity. And that sea color inside of a fish still enchants me. Have a good day!

garfish FRIES (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 4 garfish
  • durum-wheat, to taste
  • fine salt, to taste
  • peanut oil or sunflower (high oleic), to taste
  • 2 organic lemons

PROCEEDINGS

fried garfish

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 carefully the pieces of garfish 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 oil or sunflower oil (of high oleic type, more resistant to high temperatures). When the oil is arrived at 160 degrees (I still suggest buying an inexpensive but essential cooking thermometer), dip the pieces in garfish. Fry the fish until golden brown, for about 5 minutes.

Once chips, put the garfish on 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!

THE PAIRING: Firriato “Four grapevine” White, obtained from a blend of selected indigenous grapes from different areas of Sicily: Carricante dell’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.

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1 comment

elisabetta corbetta 30 August 2018 at 08:44

Super tasty

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