Heeeyho Readers! We are back to the platform!
I'm back to the blog after a brief hiatus! Worry not, everything is perfect. It's just that life got in the way and my good ole 15-year-old laptop started acting, which kinda put me off from posting. Anyways.
Last time I posted about a fishing day at the beach. Today is all about preparing the fish to fry. The species called Papa-Terra (Menticirrhus americanus) is awesome to fry — low on fat, free of pin bones, doesn't smell fishy and tastes.... err.. sexylicious. Sorry, lacking the words here. The philosophy is simple: catch enough fish to feed and fry at night while they are fresh (not a big fan of freezing).
Preparing the fish starts at the beach. Descaling fish can create quite a mess in the kitchen — especially when the scales are so tiny —, so I bring them home descaled. Filleting on the spot is also a good idea. I'll skip the deets of filleting.
The secret to awesome taste is to marinate the fillets. We want the spices and garlic etc to blend nicely. It should be enough to let the fillets marinate as soon as getting home (late afternoon) to fry at night. Overnight also works perfect if you want to fry for lunch the next day after fishing.
Ingredients
- 1 clove of garlic
- olive oil
- 1 tomato
- paprika
- curry
- pepper
- salt
- two eggs
- seasoned cassava flour (brazilian Yoki bbq flour used here)
First throw a good bunch of olive oil into the bowl. Then comes the bits of garlic. Add pepper. Mix well.
Add the paprika, curry and salt. Seasoning is personal, so let's not make this part a rule. Be creative with your seasoning. Lastly, add the tomatoes cut into cubes. Mix everything well and make sure the fillets are all covered. Let it marinate for a few hours.
Second: time to fry. I fry on soybean oil (not that healthy); pork fat is a better option. Tomatoes stay in the bowl. Put a fillet into the egg, than cover in flour and throw into the frying pan. Voila! Be careful so it doesn't burn.
Edit note: I don't de-skin the fillets because the skin becomes super crispy and nice after frying.
Badabim-badaboom
The result is that sexy-o-nado crispy fish that goes perfect with fries and beer. The meat is soft and not oily. And three or four fish feed two adults easily.
I hope you've enjoyed this post and sorry for the unprofessional images -- a hungry and dirty fisherman won't grab a fancy camera to photograph the steps {laughs}
Peace.
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~Love ya all,
Disclaimer: The author of this post is a convict broke backpacker, who has travelled more than 10.000 km hitchhiking and more than 5.000 km cycling. Following him may cause severe problems of wanderlust and inquietud. You've been warned.
