Golden sea bass in corn breading with French fries
4 servings
60 minutes
Golden sea bass in cornmeal crust with French fries is a refined dish of European cuisine, embodying the harmony of crispy texture and delicate flavor. The cornmeal coating gives the fish an appetizing golden crust and a hint of sweetness, complemented by a spicy note of paprika. The sea bass, with its delicate slightly sweet taste, remains juicy due to careful cooking. The crispy French fries make an ideal side dish, while fresh lemon and malt vinegar enhance the flavor palette. This dish recalls traditional European seafood treats where the balance of textures and aromas is key.
1
Preheat the oven to 230 degrees.
2
Peel the potatoes and cut them into strips. Rinse well under cold running water and dry with a towel. Spread evenly on a baking sheet, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon of salt and pepper. Mix well and flatten. Bake in the oven for 30 minutes until golden brown.
- Potato: 1 kg
- Extra virgin olive oil: 2 tablespoons
- Coarse salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
3
Meanwhile, place the fish fillet in a large bowl. Add buttermilk and gently coat the fish. In another bowl, mix cornmeal, paprika, and the remaining salt and pepper. Dredge the fish pieces in the coating and shake off the excess.
- Sea bass fillet: 4 pieces
- Low-fat buttermilk: 0.3 glass
- Corn flour: 0.3 glass
- Ground paprika: 0.3 teaspoon
- Coarse salt: 0.5 teaspoon
- Freshly ground black pepper: 0.5 teaspoon
4
Heat a large skillet over high heat. Add the remaining olive oil and place the fish in. Fry for about a minute until golden brown, then carefully flip and transfer to the oven for about 8 minutes until the fish is cooked.
- Extra virgin olive oil: 2 tablespoons
5
Serve the fish with potatoes, garnished with lemon slices and drizzled with vinegar.
- Lemon: 1 piece
- Malt vinegar: to taste