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Fried fish

post #1 of 10
Thread Starter 

Hello everyone,

 

First,I am living in Europe and don't know much about seafood.

 

We will have a feast and want to do fried fish but I am confused which kind of fish to use.Usually,we like "Dorade" but sure there are many other options;I am not a fan of seafood so dunno much.

Please,If any one can help and suggest some delicious kinds of fish.

 

Thanks,

Amani

 

 

post #2 of 10

Hi Amani,

Where in Europe are you?

That will help in knowing what type of fish is available.

I think one of the most important things in preparing fish is to make sure that the fish is fresh, so make sure that you buy from a reputable fishmonger!

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post #3 of 10
Thread Starter 

Hi,

 

Thanks for your advice..Actually,I am living now in Portugal.

post #4 of 10

I like pompano. I fry it with butter, salt, pepper, lemon juice and paprika.

post #5 of 10
Quote:
Originally Posted by Amani View Post
 

Hi,

 

Thanks for your advice..Actually,I am living now in Portugal.

 

Then you should have plenty of access to bacalao, dried cod.  I fry this sometimes and it's amazing!!  First, you want to cut the dried cod into smaller pieces, each piece should be no bigger than a deck of cards.  Place all the fish in a large container of water and put it in the refrigerator over night.  The next day empty the water and put new water in.  Do this for about 2 days so that all the salt has come out of the fish.  

 

To fry, take a big pot and fill it almost halfway with oil.  I use a combination of vegetable oil, peanut oil and a little bit of olive oil.  

 

Make a batter by combining self rising flour and a blonde beer and a little salt and pepper.  The consistency should be thin like crepe batter.  Dunk the fish and put it into the hot oil.  When the batter turns golden brown it's ready.  Take the fish off and put it on a wire rack and immediately sprinkle it with sea salt.  If you put the fish on paper towels the batter will get soft and soggy.  

 

This can be served with a garlicky potato skordalia, or a red pepper sauce.  Let me know if you need a recipe for one of those.

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post #6 of 10

Now you're making me hungry . . .

post #7 of 10

hi amani.first thing is that availability will depend on whether you live on the coast,inland,in the north or south?i used to have a place on the algarve,at carvoeiro.the most popular fish/largest catches tended to be sardines(of course!),mackerel & horse mackerel.i used to simply dredge the whole sardines in seasoned flour & fry in olive oil.i also used to grill the sardines & mackerel over charcoal.hake is incredibly popular in portugal(one of my favs too)& portugal imports a large proportion of the uk catch.it is a delicious but soft textured fish & i would get skin on/bone in steaks,as they will hold together/taste better when cooked.dust in seasoned flour & fry in olive oil.the most popular fish is cod(bacalhau).it is a staple in portugal & is also known as "fiel amigo"(faithful friend)when dried.also one of the most popular fish,over here,in the uk.again,fresh cod can be fried in flour/oil or breaded or battered & deep fried.dorade is delicious & so is sea bass.a lot of the dorade/seabass is now farmed in the med,around greece,as the wild stocks have been depleted by over fishing.wild caught prawns & other shellfish tend to be expensive everywhere around the mediterranean,again due to over fishing/low stocks,but squid & cuttlefish from the atlantic fishing ground are still plentiful & relatively cheap.grilled whole with a drizzle of olive oil/salt or dusted in flour/fried are delicious.hope that helps,amani!!

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post #8 of 10
Thread Starter 
Quote:
Originally Posted by Koukouvagia View Post
 

 

Then you should have plenty of access to bacalao, dried cod.  I fry this sometimes and it's amazing!!  First, you want to cut the dried cod into smaller pieces, each piece should be no bigger than a deck of cards.  Place all the fish in a large container of water and put it in the refrigerator over night.  The next day empty the water and put new water in.  Do this for about 2 days so that all the salt has come out of the fish.  

 

To fry, take a big pot and fill it almost halfway with oil.  I use a combination of vegetable oil, peanut oil and a little bit of olive oil.  

 

Make a batter by combining self rising flour and a blonde beer and a little salt and pepper.  The consistency should be thin like crepe batter.  Dunk the fish and put it into the hot oil.  When the batter turns golden brown it's ready.  Take the fish off and put it on a wire rack and immediately sprinkle it with sea salt.  If you put the fish on paper towels the batter will get soft and soggy.  

 

This can be served with a garlicky potato skordalia, or a red pepper sauce.  Let me know if you need a recipe for one of those.

Yes,Bacalao is everywhere here,,and thanks God that you gave me this recipe..because I was curious knowing some recipes about it.Thanks very much for the valuable information.

post #9 of 10
Thread Starter 

Thanks a lot for all the information ..

post #10 of 10

What a wonderful & simple way to make pompano! Have you tried grilling it? it tastes better grilled. you just need to marinate it in lime juice, grated ginger, soy sauce & garlic cloves. use a reasonable amount of each ingredient, rub in some pepper onto your fillet & then grill it & when plating garnish it with some cilantro. I'm sure your family would like this combination as much as you & your friends would as well right? :thumb:

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