In Andalusia and particularly in its coastal cities to prepare the "fried fish" is an art. No telling where I get wet is richer, plus I would lack arguments surely mistaken me. Cadiz, Huelva, Malaga, Almeria ... in all these provinces will be able to eat a little fish that are addicting. But ... Where's the secret? Is there a special technique? At the risk of short stay and not leave everyone happy I will throw myself to the pool and give you a few tips when preparing fried fish .
The Fish
Fish can be very different. When we serve a fried fish fry usually are of different types. We can find the classic anchovy, whiting, mullet, sardines and small fishes in general. But we can also find mackerel, eel, squid, baby squid, cuttlefish, squid, shrimp ...
When the fish is small do not need cleaning, as it can be cooked. But when are the size of an anchovy, ideally remove the guts and clean them well under water. When you go to buy the pescader @ ask, he is going to Advise this well. Now comes one of the contradictions and dilemmas of fried fish. They say the fresher the fish, richer ... but it is always recommended to freeze for health reasons. What to do? I froze. But that is a decision that everyone must make their own risk. Being fried fish, it can be understood that there is no risk of infection but equally, I froze.
Oil
The oil used for frying little fish is olive and if virgin will be much better. Must be a new oil or has been used to fry more fishy at best. The temperature should be about 180 ° C and gives the same if used fryer or skillet. Ideally, the amount is enough for the fish to be mostly submerged.
The Battered
The batter may be the point that most distinguishes this dish in different regions. It is a batter flour only, at least in the case of fish. Where do squid or baby squid egg is often used. But let's focus on frying our fishes.
The flour that is often used is not the pastry. That is too thin, we use a slightly coarser. In the supermarket you'll find specialty flours frying and even some are exclusively for frying fish. Also in some places also mixed with a small portion of potato starch flour, semolina, cornstarch and even breadcrumbs. The breading is so often used in many restaurants just to give it that touch so crisp.
Lately it is common to use the art of tempura. This is mix the flour with cold water to get a low-temperature frying. Not very traditional nor typical in our bars and restaurants ... but it will gradually gaining ground.
PREPARATION
1. already have our little fish above the table. The first is to clean it, if necessary the following would be dry. It is very important that the fish is dry, for that we can use absorbent paper. If we have it we will dry flour now. To do this and to save time I suggest you put flour in a bowl or bag (and I've seen ever do at home), we put the little fish and we're moving in so that everything is well coated.
2. have our hot oil at 180 ° C or 7-8 of the plate. If you're frying various types of fish do separately. First whitefish (bacalaillas, mullet, bay fish ...), then be the turn of oily fish (anchovies, sardines, whitebait ...) and finally everything is baby squid, cuttlefish, squid, shrimp .. . The reason is to avoid saturating flavor the oil.
We put the little fish in small quantities, not all at once. They are loose and can float. We should have ready a plate or tray with paper. As we see that the fish is golden brown and take it out on paper. And we continue with the rest of the fry.
March. tray Once they put a speck of salt and served on the same platter served with lemons. Serve immediately, hot and burning.
Sounds easy ... but it is an art. Art I hope to improve over the years but I still can not boast.
Obviously it is difficult to get the climax which is sitting on a terrace sipping a beer, surrounded by friends and see how that tray of assorted fried fish arrives. That smell of fried, lemon and "good vibes" ... it is almost like reaching nirvana.
WHAT WE DRINK?
Today the question offends. You know what they drink.
ORIGIN
Apparently this custom of eating fish batter is Sephardic origin. The Spaniards of Jewish origin who inhabited southern Spain.Other sources speak of a possible Muslim origin. The first written references dating from the eighteenth century foreign travelers who related their dining experiences by the Andalusian coast.
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