This is my recipe for pan-fried Spanish Rosado fish fingers with a light semolina crust. Rosado is a white fish similar to haddock, cod, or hake. It’s extremely versatile, cheap, and sustainable. And what we’re going to do here is make pan-fried chicken gujons, or fingers.
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So first of all, what you want to do is get your Rosado; you want about half a pound, but 500 G, and you’re going to cut that into six, so you want fairly thick, probably about an inch fish sticks. And we’re going to marinate that.
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Ingredients for the marinade
- some freshly ground black pepper,
- some chopped parsley
- a clove of garlic, minced up really well, so make it into a paste
- 3 tbsp of lemon juice
- some dried oregano
- add some salt and
- three tablespoons of lemon juice and some lemon zest
Making the marinade
You’re going to put that into a bowl that’s not metal. So you want it in a glass or plastic bowl. And give that a mix around, and then add your fish fingers to that. You’re going to cover that, and you want to marinate for about an hour or up to 24 hours.
It’s entirely up to you how long you have. But the longer you can leave it, the more flavor it’s going to get into that fish.
Frying the Rosado
When you’re ready to cook it, we need to get a large sauté pan, and you’re going to drizzle a small amount of olive oil into your skillet. And you’re going to heat that up to medium-high heat.
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While that’s heating up, can you take your fish fillets out of the marinade and pat them dry with some paper towels. You don’t want wet fish going into hot oil. Once you’ve patted them dry, you’re going to use some semolina flour if you can get your hands on that. If you can’t get semolina flour, you can use half a cup of plain flour with a tablespoon full of corn flour, mixed in, and I’ll give you the same effect. I’ll give you a really nice light coating on the outside.
Once you’ve got your flour ready, you’re going to coat your fish edges. Then toss them in that flour and place them on the paper towel to let them dry off just for a few minutes. So, by the time your oil is nice and hot, you’re going to place your fish fillets on the pan with one side down. And don’t touch them. The trick to this is not to move them around excessively.
Cook for a couple of minutes on one side, turn it over, and do the second side. Then quickly flip over and do the two other remaining sides. So effectively you’ve cooked on all four sides for a few minutes each. There should be a lovely golden color. After you take them out of the oil, put them on some paper towel just to drain off any extra oil.
Slice up some lovely fresh lemon to go; delicious, and you can either have this as they are with a lovely crisp salad, or you can make more of a meal of it and serve it with small potatoes, some asparagus, and a tomato salad.
Delicious, enjoy!
