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Fried fish ears

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Fried fish ears

Although the fish ear is usually cooked under a grill in an oven, this time we will teach you to prepare it in a frying pan with extra virgin olive oil. The result is delicious with a very special crunchy texture.

Preparation:

Skin the fish and massage it to remove the slimy layer that gives it a strong flavor. Wash under the tap.
Salt it again, use more salt near the skin.
Heat the pan until it reaches about 340 °F and add the extra virgin olive oil from Spain and the two pieces of fish for the meat part.
Lightly brown the meat and lower the heat a little, then turn the fish until the skin side of the piece is browned. Check that it is properly cooked with a knife.
Peel the daikon, grate it and finely chop the chives.
Garnish the daikon with the yuzu kosho and chives.

Presentation of the dish:

Serve half the seasoned daikon as a little mountain in the center of each plate. Place the fish on the grated daikon.

Did you know that olive oil, as well as being good for your insides is also good for your outside?

15 min

Easy

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Ingredients

2 fish ears
1 tsp. of salt
4 oz. daikon radish
1 tsp. yuzu kosho (a Japanese seasoning based on yuzu, chili and salt)
2 chives
2 tbsp. of extra virgin olive oil from Spain
1/2 cup of water

**This recipe can be made with any cut of various fish, such as sea bream, ray, sea bass, tuna, salmon, amberjack...

Fried fish ears

Nº de raciones: 2

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