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MEDITERRANEAN FISHES

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Some Famous Mediterranean Fish Dishes

Pan fried fish

INGREDIENTS

DIRECTIONS

Clean the fish thoroughly, make sure no scales are left on the skin and the head. Fillet the fish, skin on, remove all the pin bones and cut the fillets into chunks (set aside the fillet left overs to prepare fish broth for a later use).

 

Pour the frying oil, 2 cm deep into the pan. Heat the oil to 180 oC. Salt the fish pieces on both sides. Cover them with flour and place fish fillets, skin side up into the pan. Arrange the heat not to burn the oil during frying. Fish fillets cook very fast so give 3-4 minutes for each side to keep the juice inside. Take out on to the paper towel to remove the excess of oil. Serve straightaway while sizzling.

 

İf the fish are portion size (300-500 g) you may fry them whole, heads on. This way the cooking time will be longer but not too much. Make sure not to get oil over heated and burn the delicate product.

1 kg Akuvatur fish

(Real Dentex, Pink Dentex, Red Seabream, Premium Seabream

Premium Seabass)

Frying oil

(such as corn, sun flower or

soy bean oil)

Wheat flour

Sea salt