Fried fish

After two years of being here in Italy and not having an official job yet I understand that cooking is so much more relaxing if you can do it ‘slowly’ and for certain recipes it is so important to take your time.

Remove the skin of 400 grams of salmon filet. Cut the fish in pieces of 8/3 cm. Mix 150 grams of flour with sparkling water until you get a sticky paste. Add 1 table spoon of dried oregano, pepper and salt. Put the fish in the flour mixture and store in the fridge.

We need two side dishes today. For the ‘red’  one, a tomato salsa, chop 2 large tomatoes (remove the seeds but don’t forget to eat them!), 2 springonions, 1 garlic clove and 1 spicy little pepper. Mix all together and add 1 table spoon of chopped coriander, a pinch of grinded cumin, a little drizzle of olive oil, the juice of ½ lime. Taste and add pepper and salt.

For the ‘white’ side dish, chop 1 small white cabbage thinly. Add 100 ml of light soy cream, the juice of 1 lime, pepper and salt. Mix all together and store in the fridge.

Heat a pan with a few cm of sunflower oil. Check if the oil is sizzling. Bake the fish until golden cripsy.2018-08-04_18.56.51[1]

Serve all together with lemon or lime wedges.

Thanks for sharing Matt Moran’s recipes!

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