Carlos Solis
In Cyprus, seaside restaurants traditionally serve freshly caught fish, quickly fried to crispy perfection. It pairs beautifully with fresh bread and a glass of good local wine or a cold beer.
Ingredients: fish – 2.2 lbs; semolina – 2 tablespoons; flour – 2 tablespoons; mayonnaise – 1 tablespoon; olive oil – for frying; salt and pepper – to taste; lemon – 1 (for serving).
Clean the fish by removing the scales, gutting it, and trimming the fins. To ensure even cooking, make small, deep cuts along the backbone on both sides of the fish—this helps soften the bones. The fish will be served whole, so there’s no need to cut it into pieces.
Season the prepared fish with salt and pepper, then marinate it in mayonnaise for 15 minutes.
Mix the semolina with the flour and coat the fish in this mixture.
Heat a skillet and fry the fish over medium heat for 5 minutes on each side—this will create a deliciously crispy crust.
Serve the fried fish immediately after cooking, accompanied by a halved lemon. Before enjoying the dish, squeeze the lemon juice over the fish.
Tip
Restaurant chefs know the secrets to achieving a beautiful golden crust on fried fish, and we’ve learned a few: instead of using wheat flour, they opt for cornmeal in the breading. This not only reduces smoke but also gives the fish a lovely yellow hue characteristic of cornmeal. Additionally, culinary experts add a touch of sugar to the breading mix—this little “trick” speeds up the formation of a crispy golden crust while enriching it with a caramel flavor. Don’t overdo the sugar: use just a pinch per kilogram of fish. Thanks to these professional tips, the fried fish boasts a more refined and rich taste.
