Servings: persons
Pan-fried Garfish
Ingredients
- 1 pcs. Garfish
- Salt
Instructions
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First, remove the fish bones.
This is done by making a slanted cut on each side of the bones. There are a total of 3 rows of fish bones, one running down the middle ("backbone"), one on the right side, and one on the left side. As mentioned, I gave up removing the "backbone" and instead cut it out entirely.
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Then, dry cure the fish. It draws out a bit of moisture from the fish, making it firmer and more meaty in texture. Sprinkle salt on both sides of the fish and let it sit for 15 - 20 minutes.
- Rinse all the salt off the flesh under cold water and pat it dry with a clean tea towel.
- Heat your frying pan over medium-high heat (10 / 14 on my stove).
- Put the butter on the hot pan.
- Coat the fillets in rye flour and place them on the pan.
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Let them fry for 3 minutes.
- Turn them over and let them fry for another 3 minutes.
- After this, the fish is ready to be served with your chosen accompaniments. You can also finish off by giving the fish a sprinkle of freshly ground salt and pepper.
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First, remove the fish bones.
