Page 46 - foodservice magazine Feb 2019

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RECIPE
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JOSH NILAND'S CRUMBED GARFISH WITH YOGHURT TARTARE AND HERB SALAD
SAINT PETER, SYDNEY SERVES 4
GARFISH
4 200 g garfish, scaled, gutted and gilled
1 cup plain flour
4 eggs, lightly whisked
2 cups white panko breadcrumbs
400 ml clarified butter
Salt flakes and freshly ground white/black pepper, to taste 4 lemon cheeks to serve
BREAKING DOWN THE GARFISHAssumingyou’re right-handed (otherwise reverse these directions), place a fish on a chopping board with its head to your left and tail to your right. Draw your knife down the backbone of the fish from the head to the tail, cutting along one side of the bone. Cut again to deepen the initial cut, carefully cutting all the way through to open up the fish, leaving the tail intact. Repeat on the other side of the backbone then, using kitchen scissors, snip out the backbone to make the fish kite-shaped with the tail intact.
Use fish tweezers to remove pin bones and rib bones, or alternatively, it may be easier to remove the rib bones with a filleting knife.
M E T H O D Preheat oven to 100°C. Place the flour in a bowl, the beaten egg in another and the breadcrumbs in a third. Holding the fish by the tail, dip one fish in flour, then egg, then breadcrumbs, pressing gently to coat it well. Place on a tray and repeat with the remaining fish. Heat a third of the clarified butter in a large frying pan over a high heat. When hot, add two fish at a time to the pan and fry for about 2 minutes until crisp and golden, then turn and cook the other side for a further minute or so until also crisp and golden. Place on an oven tray and put into the oven to keep warm. Wipe out the pan, melt half the remaining clarified butter and use to cook the remaining fish. Repeat until all the fish are cooked.