Fried fish
4 servings
40 minutes
Fried fish is a traditional dish of Greek cuisine that embodies simplicity and rich flavors. In the past, fishermen prepared it right on the coast using only fresh catch, aromatic vegetables, and olive oil. The golden crust of crispy fish pairs with a tender texture inside, while the marinade of carrots, onions, and tomato paste adds zest and a hint of sweetness. Exquisite herbs complete the composition with freshness. Fish is served both hot and cold, making it a versatile treat—perfect for family dinners or festive gatherings accompanied by a glass of white wine. Each serving carries the warmth of the sun and the spirit of the Mediterranean.
1
Wash and clean the fish from scales and entrails, separate the head, spine, and bones. Cut the prepared carcass into pieces 4-5 centimeters wide and salt it - this way the fish won't fall apart when frying.
- Fish: 700 g
- Salt: to taste
2
Place the fish in a skillet with heated oil and fry until golden brown, carefully flipping it.
- Fish: 700 g
3
In a separate pan, sauté grated carrot and diced onion. Simmer over medium heat to avoid burning.
- Carrot: 4 pieces
- Onion: 3 heads
4
Add the carrot-onion mixture to the fish and mix gently, lifting the pieces carefully to avoid breaking. The fish under the marinade can be served hot or cold. Before serving, sprinkle with chopped herbs.
- Carrot: 4 pieces
- Onion: 3 heads
- Fish: 700 g
- Green: 1 bunch