There's no better recipe than one honed through the generations - simple and perfect. Aurora Charabati grew up eating golden fried garfish served with flatbread fried in the same oil to a crunchy deliciousness... not a traditional recipe, but think Lebanese-style fish and chips that sings with loads of flavour. Food Safari Water
- 1-2 kg garfish (ask your fishmonger to clean them — some people remove the heads but you can leave them on)
- 2 cups of plain flour
- 1 tsp cooking salt
- Sunflower oil (for frying)
- Salt and pepper, to taste
- Lemon juice, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Heat sunflower oil in a large frypan.
Dust a few garfish in plain flour seasoned with salt and pepper - coat the whole fish except for the tail. Dust off any excess, then fry them in the hot oil until the skin is nice and golden, turning over once only.
Drain on paper towel and in the same oil quickly fry pita bread until golden.
Serve with a tabouli or fattoush salad or simply with a squeeze of lemon.