Tuesday, December 24, 2013

Fried Fish Roe (Ovas de Peixe Fritas)

Fish roe
Like many other tasty dishes, this one does not require from the cook to have a diploma from a famous cooking school. In fact, the fried fish roe could be added to the group of "Cucina povera" dishes, which means cheap, simple, fresh ingredients prepared in a simple way, which satisfy the taste even of the fussiest eaters. You can use any type of fish roe. The thousand tiny eggs are delicious fried à la Meunière in a little butter or dipped in egg and breadcrumbs or a little flour. 
I had carp roe, because I was lucky enough to have a female carp for Saint Nicholas day. I know, it would be better, if I had left it intact, in its membranous sack, but, frankly said, at first I did not intend to prepare the roe and when I anyway decided to make a try with this recipe, it was too late concerning its integrity. But it is a delicious discovery and next time I will be definitely more careful.

  • fresh fish roe
  • 1 egg
  • 3 Tbsp flour
Fried fish roe

Clean the fish roe carefully and soak in water for 15 minutes. Strain and sprinkle generously with salt and ground pepper. 
Beat egg in a shallow bowl. Heat oil and butter in a large frying pan. Dust roe gently with flour and dip in the egg. Put again into the flour, cover and shake off the excess flour.
Fried fish roe
Fry for about 5 minutes on one side until golden and turn to brown the other side. Fry for additional 5 minutes and remove from the pan using a slotted spoon. Set on a serving platter, squeeze some lemon juice above and serve with some green salad.

1 comment:

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