Fried gurnard

17/11/2023

The gurnard, also known as tub gurnard, is a fish with a delicate flavor and lean white flesh. If you can’t find gurnard, you could use other similar fish such as cod or sea bream for an alternative version.”

Ingredients

4 gurnard fillets, about 150-200 g each
Soft wheat flour as needed
Fine salt as needed
Black pepper as needed
Seed oil for frying

Preparation

Start by heating plenty of seed oil in a pan or fryer. The oil should reach a temperature of about 170-180 °C.
Dry the gurnard fillets well with kitchen paper. It is important that they are dry to achieve a crispy and not oily fry.
Season the fish fillets with salt and pepper on both sides.
Pour some flour on a plate and flour the gurnard fillets, making sure to cover them evenly. Then remove the excess flour by gently shaking the fillets.
When the oil has reached the desired temperature, immerse the gurnard fillets and fry them until they are golden and crispy, for about 4-5 minutes depending on the thickness.
Once fried, remove the fillets with a slotted spoon and transfer them to paper towels to remove excess oil.
Serve the fried gurnard immediately, perhaps accompanied by lemon slices and a fresh salad as a side dish.

Curiosity

Frying is a very common technique in Italian cooking, especially for fish. Similar recipes can be found all over the boot, but each region has its unique touch, such as the type of flouring, seasoning, and techniques to achieve light and digestible fried dishes. The fried gurnard is simple to prepare and its delicate taste can be enhanced with a touch of lemon or with an emulsion of oil and seasonings.