Firire

🐟 Golden fried fish with soft lemon and mustard onions.

Ingredients

• 800 g thick skin-on boneless white-fish fillets, 4 equal portions
• 500 g sliced onions
• 2 crushed garlic cloves
• 30 ml lemon juice, divided equally
• 20 g mustard, divided equally
• 30 ml oil for onions
• Neutral oil for 1 cm shallow frying, about 300 ml depending on pan, not all eaten
• 100 ml water for onions
• ½ teaspoon salt and pepper, adjusted

Preparation

Check bones and pat dry. Coat fish with garlic, 15 ml lemon, 10 g mustard and some seasoning. Cover and refrigerate 30 minutes.

Heat 30 ml oil in another pan and cook onions 10 minutes over medium heat, stirring.

Add remaining 15 ml lemon, 10 g mustard and 100 ml water. Cook gently about 15 minutes until soft; extend if needed and keep hot.

Drain and thoroughly pat fish dry, removing garlic fragments. Discard raw-fish marinade.

Heat 1 cm oil to about 170°C in a stable pan, no more than one-third full. Lower two dry portions away from you.

Fry roughly 4–5 minutes per side, turning with a spatula. Check 63°C at the thickest center and extend if needed. Drain on a rack and repeat.

Divide fish and hot onions between four plates. Keep sauce beside the skin and serve immediately, checking remaining bones.