serves
4-6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1-2 kg garfish (ask your fishmonger to clean them — some people remove the heads but you can leave them on)
- 2 cups of plain flour
- 1 tsp cooking salt
- Sunflower oil (for frying)
- Salt and pepper, to taste
- Lemon juice, to serve
Instructions
Heat sunflower oil in a large frypan.
Dust a few garfish in plain flour seasoned with salt and pepper - coat the whole fish except for the tail. Dust off any excess, then fry them in the hot oil until the skin is nice and golden, turning over once only.
Drain on paper towel and in the same oil quickly fry pita bread until golden.
Serve with a tabouli or fattoush salad or simply with a squeeze of lemon.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
