SPANISH PAPRIKA FISH
- 1 kg hake (or sea bream, salmon or any solid white fish)
- ½ to 1 teaspoon salt
- ½ cup cake flour for breading fish
- olive oil for frying
- 3 – 4 cloves garlic
- 1 lemon for juice
- 3 tablespoons chopped chives or parsley
- 60 ml white vinegar
- 1 bay leaf
- 1 tablespoon smoked paprika
Spread out flour on a dinner plate and mix in the salt, or pour flour and salt in a large plastic food storage bag. Add the fish and coat with the flour mixture.
Pour olive oil to a depth of 1/8 to 1/4-inch in a medium to large, heavy-bottom frying pan and heat on medium. Test if the oil is hot enough to fry by adding a small cube of bread to oil. If it browns in 1 minute, oil is the right temperature (355°F). Brown the fish on both sides. Remove and set aside for later.
While fish is browning, peel and slice garlic cloves. Cut lemon in half and squeeze juice into a cup. Finely chop chives.
Pour vinegar into a measuring cup and mix in the paprika. Pour a few tablespoons of olive oil into a clean frying pan. Heat on low. When the oil is warm, add the garlic slices, bay leaf, and paprika with vinegar and mix well. Pour in ½ the lemon juice and taste. Adjust salt and add more lemon juice according to your taste.
Place the fried fish into the frying pan and cook with sauce on medium-low for about 10 minutes.
Carefully remove fish from pan and plate. Spoon paprika sauce over top of fish. Garnish with chopped chives/parsley on top. Serve with white rice or home-fried potatoes.
Recipe posted by Adrian Olivier
Photo: Adam Cloete