A classic of Danube riverside taverns, this whole nase is scored paper-thin in the traditional Austrian fishermen style, dredged in sweet paprika flour, and pan-fried in lard until delightfully crispy.
Ingredients
- 4 pieces whole fresh nase, gutted and scaled
- 160 g all-purpose flour T55
- 2 tbsp PDO ground sweet paprika from Szeged
- 3 cloves clove of Drôme white garlic
- 450 g melted farm-raised pork lard
- 2 pieces untreated lemon
- 1 tbsp fine sea salt
- 1 tsp Kampot black peppercorns, mortar-ground
- 1 bunch fresh flat-leaf parsley
Method
- Thoroughly pat each nase dry with paper towels, both outside and inside the belly cavity, to ensure the surface is completely dry.
- Place a fish flat on your cutting board and, using a very sharp paring knife, make very closely spaced crosswise cuts along each side, 1 to 2 millimeters apart, from head to tail. Slice firmly through the flesh until you hear the fine bones crackle and feel the central backbone, without ever cutting through the spine.
- Peel the garlic cloves and rub the scored flanks and the cavity of the fish vigorously with the cut halves. Drizzle the inside with a splash of fresh juice squeezed from half a lemon.
- Generously season the fish with fine sea salt and ground black pepper, making sure the seasoning gets deep into the slits, then let rest for 10 minutes at room temperature to allow the flavors to penetrate the flesh.
- In a large, shallow dish, whisk together the wheat flour and sweet paprika until uniformly ochre-colored.
- Dredge each fish in the flour mixture to coat the skin evenly, working the flour into the incisions. Firmly tap the fish between your hands to shake off any excess flour.
- Melt the lard in a large, heavy-bottomed cast-iron skillet over medium-high heat for 3 to 4 minutes, until the fat reaches 175 °C on a cooking thermometer (a pinch of flour tossed in should sizzle vigorously right away without burning).
- Gently lay the fish into the skillet without crowding them. Fry undisturbed at 175 °C for 4 to 5 minutes, until the underside turns a deep golden brown and forms a sturdy, crisp crust.
- Flip each fish carefully using a wide flat spatula to prevent splattering, then continue frying the second side for 4 to 5 minutes, until the internal temperature reaches 62 °C at the thickest part and the skin is evenly blistered and crisp.
- Remove the fish from the skillet and transfer immediately to paper towels to drain any excess fat; let rest for 2 minutes before serving so the crust can set.
- Transfer immediately to a warm serving platter, scatter fresh flat-leaf parsley leaves on top, and arrange the remaining lemons cut into clean wedges all around.
Nutrition
Per serving
- Energy
- 227.8 kcal
- Protein
- 6.56 g
- Carbohydrate
- 16.37 g
- Fat
- 16 g
- Fibre
- 3.04 g
- Calcium
- 21.32 mg
- Iron
- 0.97 mg
- Magnesium
- 15.35 mg
