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Wednesday, November 10, 2010

AGUJA PALA WITH CRISPY FRIED GARFISH RECIPE

Garfish
Photo from: ask.com
aguja paladon, aguja paladar, Cat agulla, L. Belone belone or vulgaris, Eng. garfish, hornfish, needlefish. It is found in the Atlantic around the Iberian Peninsula, the Canary Islands and the Mediterranean. Consumers are not attracted to its dry meat and the bluish color of their scales, although inadvertently caught in nets. Pole fishermen do catch them from time to time. It is carved lengthwise like sturgeon. See esturión. [Anón/Grewe. 1982:CLXXXVIIII:195:Apè III:240; Corbera. 1996:111; and Villena/Calero. 2002:23a:38a]

CRISPY FRIED GARFISH FROM THE ARCHIVES OF THE MEDIEVAL SPANISH CHEF
Deep-fried garfish with lemon
Photo from: international.stockfood.com

Ingredients

12 garfish (scaled, cleaned and bones removed)
lemon juice
4 tbsp flour
6 sprigs fresh thyme chopped
½ tsp salt
½ tsp freshly ground black pepper
1 egg, beaten
1 cup breadcrumbs
oil for deep fryer

Preparation


If purchasing garfish whole, the gut must be removed very carefully to avoid staining the flesh with the gut contents. To remove bones, put the fish belly-side down and roll along the length of the backbones a few times with a rolling pin. This separates the bones from the flesh, allowing them to be removed easily. Fish can be butterflied or prepared whole with heads.

Sprinkle the garfish with lemon juice. Coat the fish lightly in flour that has been seasoned with the thyme, salt and pepper. Dip into  beaten egg and then roll in breadcrumbs.Deep fry the garfish in oil and serve with a green salad and lemon.


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