Juicy and flavorful garfish coated in mustard and honey and breaded in wheat flour. Served with fennel salad and new potatoes cooked to perfection!
Recipe for fried garfish with bones
A truly delightful spring/summer dish.
It is still the season for garfish, so I had to take advantage of it the other evening.
I had the fishmonger fillet the fish and leave the bones in. The bones help impart flavor to the meat.
I brushed the fillets with a mixture of mustard and honey, and then breaded them in flour. It turned out really delicious. I served the fish with a fresh fennel salad and new potatoes. Here you can see how to cook the perfect new potatoes.
Fried garfish with bones
Juicy and flavorful garfish coated in mustard and honey and breaded in wheat flour. Served with fennel salad and new potatoes cooked to perfection!
Ingredients
Breaded hornfish
- Garfish fillets
- Mustard
- Honey liquid
- Salt and Pepper freshly ground
- Wheat Flour
- Oil neutral taste, for frying
Fennel Salad
- fennel
- Arugula
- Apples
- Red Onion
- Honey
- Vinegar
- Lemon Juice
- Olive Oil
Instructions
Breaded garfish
- Make a mixture of equal parts mustard and honey and spread it on the flesh side. Sprinkle with freshly ground salt and pepper.
- Close them and coat in flour (so that only the skin side is floured).
- Heat the oil in a pan.
- Fry the fish for about 5 minutes on each side - first on the skin side, then on the flesh side.
Fennel salad
- Peel the fennel and cut it into thin slices.
- Rinse the arugula.
- Rinse the apple and cut it into bite-sized pieces.
- Peel the red onion, cut it in half and separate it into rings.
- Mix everything together in a bowl.
- Mix honey, vinegar, lemon juice, and olive oil together in a small bowl and pour over the salad.
- Toss everything together so the dressing is well distributed.