Fried garfish

| May 6, 2015 | 7 Replies

Freshly purchased the garfish is the ”core” to a well executed recipe. For the best smells in your kitchen, add this bouquet garni and claim your family’s compliments!

Serves: 4-5

Ingredients: fried garfish

for the bouquet garni: 

  • thyme
  • rosemary
  • fresh oregano
  • kitchen twine

for the fish:

  • sunflower oil, for frying
  • salt and pepper to taste
  • 1 cup fine grind corn flour
  • Greek chili
  • 1kg garfish, gills removed

Instructions:

For the bouquet garni: Use a piece of kitchen twine to tie all the herbs together in a tight bundle.

For the garfish: In a large skillet pour about 5cm of sunflower oil and heat the oil over medium high heat. Add the bouquet garni and Greek chili.

In the meantime, season the garfish with salt and pepper. Put the flour on a plate. Dredge (lightly coat) some fish through the flour, shaking off any excess.

Gently immerse the garfish into hot sunflower oil. Fry on each side until golden brown. Repeat with the rest of the fish. Serve immediately.

Why using corn flour for coating? Yellow flour (in our case corn flour) = crunchy fish crust…
Why didn’t we cut the upper long-flat jaw of the fish while frying? Just to move-remove the fish easier into or out of the skillet. Again, this is optional

fried garfish

fried garfish

Tags: , , , , ,

Category: Seafood/Mollusks

Comments (7)

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  1. This is not the easiest dish to photograph, but you did such a good job, also love the idea of fried garfish!

  2. Garfish is one of the most beautiful fish. It’s such a favourite of mine, and yet, I rarely cook it. I love the simplicity of this and can imagine how wonderful the flavours are!

  3. Sarah says:

    I’ve never had a Garfish before but I am completely intrigued by this dish! Can’t wait to try!! 🙂

  4. Brian Jones says:

    I’ve never heard of Garfish, interesting looking beasties, where about are they from and what would you say is a similar ‘type’ of fish in terms of texture and flavour?

    • Editor says:

      Garfish do ”swim” (can be found) in the Mediterranean sea and their are plenty of them located at the Aegean close to the water surface. It’s taste is unique and I can say that it is a combination of mackerel and swordfish.

  5. I’ve never heard of garfish, but now you have me looking it up!

  6. Amanda says:

    I, also have never had garfish, and my interest is definitely piqued. What an interesting and beautiful fish!

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