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Wednesday, August 27, 2014

FRIEDURA WITH 13TH CENTURY RECIPE FOR FRIED FISH

frying, a way of preparing a dish as opposed to boiling or baking. Normally dishes were fried in olive oil on fish days because animal products such as butter and lard were prohibited.
[Serrano. 2008:376]

ANOTHER FRIED DISH ADAPTED FROM MARÍN’S TRANSLATION OF FADALAT Sec 5. Cap 1,  #8. OTRO PLATO FRITO, p 243

Frying Trout in Olive Oil
Photo by: Lord-Williams 
Ingredients

1 lb fish
½  c olive oil
1 egg
1 c flour                                                               

Vinaigrette:
½ c vinegar
1 garlic clove

Optional:
1 tbsp parsley
1 tbsp mint
1 tbsp rue
2 tbsp walnuts

Preparation

Simply Delicious
Photo by: Lord-Williams
Select a fish, big or small, with or without scales. Clean it and scald it in boiling water. Wash it. If large cut it into portions and remove the bones. If small leave it as is.

Put oil in a frying pan and when hot fry the fish, turning it carefully over medium heat. If the fish might break, cover it with flour and then dip it in a slightly beaten egg before frying. When cooked and golden brown, remove from the frying pan and put it on a serving platter.

If the fish has scales, select a clay dish, add a little olive oil and put mashed garlic in it. with the garlic. Cook the garlic and add vinegar. Bring it to boil and pour it over the fish for the fish to absorb it. If desired, add chopped herbs. Wait for it to cool and eat it if it be God’s will.

If the fish does not have scales, Heat water and olive oil in a frying pan with mashed garlic cloves. Bring to a boil to reduce the water. Then pour this over the fish. If the fish is a surmullet or red mullet, cook garlic in vinegar and add ground walnuts.



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