Fried pout (Faneca) with Cherry Tomato & Lettuce Salad:
The pout (Faneca)(Trisopterus luscus)
Today we will learn how to make fried pout (Faneca) but before let's get to know this fish better. The pout belongs to the cod family. It is popular in Portugal and in the region of Galicia, Spain. It is not expensive it’s a white fish only with a central spine, characteristic flavor, rich in nutrients and usually consumed fried or stewed. It has small scales and bronzed skin, crossed by a horizontal line throughout the body. Its size does not exceed 30 cm, is a small delicate fish, after capturing its validity does not go beyond 2 days. When buying It should have a bright, transparent eye, light pinkish gills, firm flesh, bright, intact scales.I’ve prepared them my way, with much love and dedication.
- 6 pout (fanecas);
- 1 cup of white flower (wheat)
- Olive oil for frying
- Pepper, garlic, salt, to taste.
Does it seem difficult? But in reality it is not that difficult. It is a dish that, in its preparation, requires some patience. I will not waste any more time with verbiage and immediately pass the recipe. Normally the fish is gutted and scaled at the fish market when you purchase it but at home hold the fish firmly by the head and scrape the scales from the tail toward the gills with a butter knife or scaling tool. Test for the right pressure; all the scales should come loose easily and fly off. After that wash well and place (fanecas ) in a tray, season with salt, garlic, a pinch of pepper and the juice of half lemon. Place fish in the fridge, where they rest for about two and a half hours.
Remove fish from the refrigerator and place on a plate with white flour. Place a good quality of olive oil in a frying pan once it is hot, it is ready to fry the pout. One by one, pass them through the flour allowing it to adhere/stick to the skin of the fish, after that place them in the frying pan for about 2 minutes on each side. When fried remove fish from frying pan and place them on a dish with absorbent paper, to remove excess fat, and serve with Cherry tomato Lettuce Salad.
Cherry Tomato & Lettuce Salad:
Well, this salad does not even need a recipe. It is such a simple combination of veggies and dressing. In fact, I am sure several of you will have tried out some version of this salad. I made this salad to accompany with the fried “fanecas”. The salad, and fish comprised our lunch for today quite a combination of textures, colors, flavors and tastes. It was a very satisfying meal. Taking some time to plan, shop and create good meals is so fulfilling. The happiness I feel when I sit down with my family and friends eager to sample the latest creations and finding their faces light up with joy and hearing those happy exclamations – these make all the effort of cooking worthwhile.
As I said, this salad is a simple combination of dressing, lettuce, tomatoes, herbs and tossing them together.
The veggies and herbs are from my garden;
- One green lettuce.
- Cherry tomatoes – 15-20.
- Celery stalks 4
- Basil, Cilantro, Mint & Parsley- to taste
- Ice cold water – enough to dunk the lettuce in (approx. 4 cups)
For the dressing :
- Balsamic vinegar – 1 tbsp
- Extra virgin Olive Oil – 4 tbsp
- Crushed black pepper – 1-2 tsp
- Salt – 2 pinches
- Sugar – 1 pinch (optional)
- Wash the lettuce head, tear leaves apart by hand into bite size pieces and keep immersed in ice cold water until needed.
- Dunk the cherry tomatoes in a bowl of water for 5 minutes, drain, pat dry and cut into halves. Place in a large mixing bowl.
- Pour the balsamic vinegar into a bowl. Pour the Olive oil in a thin drizzle whisking with a fork all the while. Continue to whisk well until all the vinegar and oil have blended into an almost homogenous mixture. Add the crushed pepper and salt now, whisk them in too. Dressing is ready.
- Now is the time to drain the lettuce in a colander – drain it well, shake up the colander and coax the last drops of water out! Add the lettuce and the herbs to the mixing bowl, pour the salad dressing on top and mix well, toss, shake – do whatever except spilling the contents!
- Chill the salad for at least half an hour before serving so that it is at the right temperature and the flavors settle well.
- You can add pitted black olives.