Pat dry well and make several deep diagonal cuts down to the bone on each side of the fish. In a bowl, mix the garlic, cilantro, lemon juice, paprika, cumin, turmeric, salt and black pepper and rub the mixture into the cuts and all over the fish. Leave for 30 minutes.
Paper towelsKnifeBowl
💡The cuts let the spices into the flesh and let the heat reach the thick part, so the whole fish cooks to the bone before the skin burns.
2
Roll the fish in flour on all sides, to a thin, even coating, and shake off the excess.
💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
3
Heat the olive oil in a large pan over medium-high heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Fry the fish 5–6 minutes per side, until the skin is crisp and the fish is cooked through.
StoveFrying pan
5
Transfer to paper towels to absorb the excess oil.
Paper towels
332calories
22 gprotein
13 gcarbs
21 gfat
● protein 26%● carbs 16%● fat 58%
Per serving (130 g), of 4 servings
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Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
Knife· Also works: Food processor (Fast, less control over size) · Kitchen shears (For herbs/dough)
Bowl· Also works: Pot (None)
🧻 Consumables: Paper towels
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