Thursday, March 25, 2010

Aguglia deep fried with hazelnuts

This is a simple recipe....just in case you are not able to find a similar fish remember you can simply use a seabass fillet......JUST TRY!!!!


Ingredients for 4 people

1 kilo aguglia
100 g all-purpose flour, for dusting
3 egg whites, lightly beaten
250 g (3 to 4 cups) homemade breadcrumbs
100 g (1/4 pound) hazelnuts, ground
Oil for frying
Salt to taste
3 lemons

Clean the aguglia well, scaling, removing and discarding the head and tail and rinsing them well in cold running water. Pat dry with a clean kitchen towel.

Cut the fish into small even slices and dust evenly with flour, pressing with your hands so that the flour sticks well.

Dip into the egg, allowing the excess to drip off, then coat with a mixture of breadcrumbs and ground almonds.

Heat the oil in a large skillet, checking the temperature with a small piece of bread that you remove (the bread should turn golden brown in 30 seconds). Add the breaded pieces of fish and fry over high heat in batches so as not to crowd the pan until deep golden brown on all sides.

Drain the fish on abundant absorbent paper to remove excess oil. Serve piping hot garnishing the serving platter with an abundance of lemon wedges, seasoning the fish with sea salt at the last minute.

3 comments:

Paola said...

Ti aspettiamo a braccia aperte!

Anonymous said...

Finally I can find some english recipes. I don't think we could find aguglia here but seabass or a grouper why not??? I'll let you know....so stay tuned! We all love you. Bacci bacii Anne Helena

velia said...

I know......but more recipes are coming so prepare yourself! Baci