Fried fish in madeirense
86 - 2 порции
I mentioned that on vacation every day we tried a new fish dish. Trying to remember now "plus" the Internet in search of similar. This is a traditional dish of Madeira island coal fish-sword or sword-fish, who as converts - Schwarzer Degenfisch/Espada. In the absence of this fish, you can cook the dish and other malacolite fish, which I did.
Ingredients for Fried fish in madeirense
- Fish fillets - 4 PCs
- Garlic - 2 the tooth.
- Lemon juice - 2 tsp.
- Salt - 1 tsp.
- Black pepper - 1/2 tsp.
- Chicken egg - 2 PCs
- Bread crumbs
- Olive oil
- Banana - 2 PCs
- Carrots - 2 PCs
- Potatoes - 4-6 PCs
- Sugar - 1 tsp.
Step by step instruction of cooking Fried fish in madeirense
From this fish - Schwarzer Degenfisch - traditionally this dish is cooked in Madeira. We have seen her catch of the night and the bait. It dwells at a depth of 1500-1700 m, rises to the surface of the ocean only at night, has a silver-korichnevyy color, but when exposed to air, the skin becomes jet black and big eyes even bigger and Shine like a cat (photo from the Internet).
Well, this little digression.
We have this fish in the afternoon with fire will not find, so I was cooking from the red fish.
For the marinade, mix lemon juice, salt, pepper and crushed garlic.
Each piece is well roll in this mixture and leave for 15 minutes.
While the fish is marinating, peel and boil in salted water the potatoes, because it is best suited as a side dish.
Prepare 3 containers - flour, beaten eggs, breadcrumbs.
Every piece of fish, dip them in flour, then in eggs and in breadcrumbs.
Fry in olive oil for 3-4 minutes on each side. Spread on a dish.
My mistake: too warmed oil, the breading started to burn, spoiling the appearance (although the taste of fish is not affected).
Conclusion: fry on medium heat.
In the same oil fry the quartered bananas for 2-3 minutes on each side. Lay out the fish.
Then fry the chopped cubes and salted carrots, 7-8 minutes, sprinkle it with sugar and allowed to sacramentarians. The carrots should remain crisp. Add to the fish.
You can also sauté the pods of sugar peas and add to garnish.
Drain the potatoes, dry it, put the fish and pour the remaining oil after frying.
Serve immediately on the table.
Under the batter the fish remains juicy and manages to fry (seen in the photo).