Crispy, garlic fried fish. Serves 4-5. Would go brilliantly with mashed potatoes.
1: Place a frying pan over medium to medium high heat. Fill with 3-5 tablespoons of a flavourless oil depending on size of pan. If the pan is bigger, add more oil. Smaller, add less.
2: Add 4-5 cloves of garlic that have been skinned, crushed flat and had their root ends taken off.
3: Stir the garlic around and flip occasionally until browned (but not burnt) on both sides. Remove the garlic and put it in a jar or something, but leave the oil in the pan (this is now garlic oil).
4: Crack an egg into a bowl and whisk.
5: Take your fish, patted dry with paper towels, and sprinkle a generous amount of salt and pepper onto them.
6: Pick up each fish, patting the salt and pepper into the flesh as you do so, and dredge in the egg. Then carefully place fish in the pan, moving the fish away from you as you do so to avoid any splashes of hot painful oil.
7: Fry until the bottom is crispy and brown, which’ll take roughly five minutes, then flip.
8: Fry for another five minutes or so, until both sides and crispy and brown and the fish is cooked through. Serve with a wedge of fresh lime.
You don’t need to throw away the browned garlic, you can crush that and throw it into pasta or salads really anything that needs a quick shot of garlic. Dig in.