The spatula fish, also called scabbard fish, or flag fish is a new entry among the ingredients we use in my home, the girl who works with me told me so much that I felt compelled to taste it. When you buy paddlefish, it is necessary that you have it filleted by the fishmonger because it is a really boring operation to do for those who are not in the trade. For the first taste of this fish I decided to make a very simple recipe, I prepared the fried spatula fish flavoring it with fresh ginger, I served it with a lemon wedge that enhanced its flavor even more and in a few minutes I prepared dinner, really good, if you have never tasted this fish, try it :)
How to make fried paddlefish
Prepare a dish with flour, salt, pepper and grated ginger
Pass the fish fillets in the flour mixture making the flour adhere well to the fish
Heat the oil in a pan and as soon as it is boiling, fry the fish on both sides until golden.
Lift the fish, place it on a plate covered with absorbent paper.
Serve the fried spatula fish accompanied by lemon slices
Fried Paddlefish - Recipes
The spatula is a poor fish, but in this recipe it is so ennobled by the processing that it becomes an important dish. The artichoke is not there: we have called it so because it is rolled up and baked in the oven and it looks a bit like a Roman-style artichoke. D & rsquoinverno we serve it with san & agravepo, a bitter vegetable in spring with tenerumi, the sprouts of long courgette.
- 4 fillets of spatula (flag fish)
- 1 eggplant
- tomato sauce
- semi-seasoned caciocavallo
- bread crumbs
- extra virgin olive oil from Tonda Iblea
- green pepper
Peel the eggplant alternately, slice it and roast it on the plate or in a non-stick pan.
Spread the spatula fillets on the work surface and cover each fillet with slices of grilled aubergine, tomato sauce, two basil leaves, flaked caciocavallo, salt, pepper.
Roll up and close in rolls. Keep the rolls in shape in strips of parchment paper.
Arrange them vertically on a baking sheet, sprinkle with breadcrumbs flavored with lemon zest, salt and a drop of oil.
Bake at 180 ° for 15 minutes.
Serve with salt potatoes or seasonal vegetables.
Characteristics of paddlefish
This fish has an elongated shape, slightly flattened and a silver-colored skin so bright that even objects that are close to it stand out. Its length can vary from 50 to 150 cm in length. His meat, white with shades rose, it is tender, delicate and lean. Particularly appreciated for the low presence of thorns, which are easily eliminated, the paddlefish it has considerable nutritional value, as it is rich in omega 3 like other blue fish.
To be sure of its freshness, in addition to checking that the eye is bright and convex, it is necessary to check that the skin is taut, silver, shiny and without stripes on the hips. The firmness of the meat is a further sign of its freshness.
STEWED SPATULA FISH WITH TOMATOES
MORE BLUE FISH, TODAY I OFFER A FISH THAT IS NOT BEAUTIFUL TO SEE BUT VERY GOOD TO EAT.
A LONG FISH THAT LOOKS LIKE A SNAKE BUT FLAT SIDED WITH PROUDING TEETH, BUT IT'S A GREAT BLUE FISH SO IT'S JUST GOOD.
800 g of paddlefish
400 g of cherry tomatoes
2 cloves of garlic
4 tablespoons of extra virgin olive oil
1 tablespoon of desalted capers
1 tablespoon of pitted Taggiasca olives
8 basil leaves
8 small new potatoes
salt, pepper q. b.
Clean the spatula fish and cut it into slices of about 15 cm. in length and keep it aside.
Clean the potatoes and put them in a pan with cold water and bring to a boil, cook for about 15 minutes and then drain.
In a large pot, put the oil with garlic and fry gently, then add the washed and halved cherry tomatoes, the potatoes, capers and olives, cook for 20 minutes.
Insert the spatula fish and cook another 10 minutes and remove from the heat by inserting the basil leaves torn and served.
Fried Paddlefish - Recipes
I do not know the spatula fish, but qs cutlets seem soooooo appetizing. kisses :)
you do not know him. strange. perhaps it is called differently by you. it's really good and it's cheap too! )
I honestly do not know the spatula fish but your recipe makes me hungry also because even if it is hot every now and then I like a good fried! Hello
uh my grandmother used to cook anchovies like this !! but how good is the fish in this way !! ^ _ ^ I don't know the paddlefish but I'm going to document :)
yes Erica. I also cook the anchovies or rather the anchovies like this. good good))
but hello, even I did not know the paddlefish! But you know, you are the fish sorceress! Kisses
. thanks little star. you make me blush. : X: - *)
I don't know this fish either and I don't usually like fried fish, but the photo of your fried paddlefish made me crave it unbelievably.
it must be very appetizing even though I don't like fish. but I know that this is how I would really eat it!
Hello Clavirste! Thanks for stopping by. I find it difficult to navigate with the laptop there is hardly ever the connection. Wow first you pay then the service is not there! I greet you dearly and on Monday I'll be home then I'll post the trout in the oven .. hello a hug
Unfortunately, the paddlefish or curria (belt) is found only in the south. Already in Rome he is a deserving unknown. I know it and my husband loves it and we know how good and rich it is in all the nutrients of blue fish. Your cutlets are divine and I am devouring them with my eyes. I joined your supporters so I can still enjoy many delights
Have a nice lunch and see you soon
The scabbard fish it is also called paddlefish and lives in the Mediterranean in deep waters (80-100 m). In Italy it is appreciated in a different way: in the Ionian and lower Tyrrhenian areas, where it is very common, it is considered to be of Prime quality, while in the Adriatic it is often thrown back into the water, because there is no tradition of consumption. It is a fish with an elongated shape, flattened laterally, which often exceeds one meter in length.
Completely free of scales, the scabbard fish it has white and consistent flesh, easily separable from the bone and skin. The best size is for larger sizes (from 500 g to 1 kg) and lends itself to different preparations: if it is of good size, it is filleted and used for rolls, grilled or, in the Sicilian tradition, "cutlet" in case on the contrary, it is cut into chunks and fried.
The scabbardfish is not farmed, neither in Italy nor abroad, so all the catch is from catch. To recognize the freshness of the scabbard fish, look at the eye, which must be convex, and the livery: if it is silver and bright, without stripes on the sides, it means that it is very fresh. Sometimes, when touched, it leaves a silvery trace on the fingers. If, on the other hand, the eye is concave and the color seems white, it is better not to buy it.
Fried Spatula Fish with Artichokes
Today's recipe involves the use of a fish called spatula.Usually I get help from my trusted fishmonger at my request, he filleted it and cut it into pieces about 10 cm long.With this fish many recipes are made today there. I recommend trying this one with balsamic vinegar and artichokes in oil
Ingredients for 4 people :
- paddlefish about 1 kg
- semolina flour to taste
- artichokes in oil 250 gr
- oil for frying to taste.
- balsamic vinegar to taste
- salt and pepper
We begin to wash the fish and dry it with absorbent kitchen paper, bread it taking care to remove the excess semolina flour to facilitate frying. Once the breading has been completed, prepare the hot oil, lay the fish fillets and brown both sides, turning it over gently to avoid breaking it. once cooked, add salt and drain the excess oil. Serve on the table accompanying everything with balsamic vinegar and artichokes in oil.
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Fried spatula fish cutlets
The spatula or saber fish is caught and tasted frequently in the city of Messina.
- fillets of spatula fish (cut in the middle of the fish immediately after the stomach)
- 1 beaten egg
- salt & pepper
- bread crumbs
- fresh chopped parsley
- peanut oil for frying
The paddlefish is a fish with very tender flesh that melts in the mouth, and has a very elongated body, can reach and exceed 200 cm in length, for a maximum weight of 8 kg.
& # 8230 first cut the paddlefish into pieces & # 8230
& # 8230 afterwards, make fish fillets without the central bones using the central part of the fish immediately after the stomach & # 8230
& # 8230 wash the fillets and dry them well in absorbent paper & # 8230
& # 8230beat an egg, season with salt & pepper, and pass the fish fillets first in the egg and then in the breadcrumbs & # 8230
& # 8230 in a non-stick pan pour a drizzle of extra virgin olive oil and fry the fillets, placing them first on the skin side & # 8230
& # 8230dry the fried spatula fish in absorbent paper, serve hot with lemon slices to squeeze, on a nice bed of lettuce.
Fried Paddlefish - Recipes
Slice the onion and lightly brown in a pan with a drizzle of oil. After a few minutes, add the chopped tomatoes, olives, capers and cucunci. Cook for a few minutes and finally add the spatula fillets and add salt. Continue cooking over low heat for about half an hour & # 8230 at the end add a sprinkling of parsley.
You can serve the fillets as a main course or season the pasta, I did it with the bucatini.
MMhh how hungry !! Really inviting .. I guess the smell ..
Thanks, it was good but above all easy to do! -)
what goodness, me and the fish are one, to the desperation of my man :)
Yes Tina I also love fish and I am lucky enough to eat it fresh living in a seaside town !!
Fried Spatula Fillets: FraGolosi's Recipe
Ingredients, Step-by-Step Preparation and Advice
The recipe is included in these collections:
INGREDIENTS FOR 4 PEOPLE
1.6 kg of filleted spatula, flour, extra virgin olive oil, salt and pepper.
Discard the head of the spatula and cut it into pieces of about 10 cm.
With a sharp knife cut a piece of spatula above the row of thorns.
Continue the incision, continuing close to the central spine.
Climb it and continue up to make a fillet.
Then turn the piece of fish over and perform the same operation on the other side, in order to obtain another fillet.
Remove any thorns left on the side.
Use the same procedure to fillet all the fish.
Wash the fillets, dry them and pass them in the flour.
Heat the oil in a pan together with a pinch of salt.
Fry the fillets with spatula floured in plenty of oil and then put them to dry on absorbent paper.
Before serving the fried spatula fish fillets, sprinkle them with a pinch of salt and, if desired, pepper.