A classic from Mediterranean fishing ports: whole European barracuda (Sphyraena sphyraena), pan-fried until the skin is wonderfully crisp, served alongside a smooth, tangy homemade tartar sauce. Simple and fresh.
Ingredients
- 1500 g Whole fresh European barracuda (Sphyraena sphyraena), cleaned by the fishmonger
- 200 g All-purpose flour (T45)
- 1500 g Extra-virgin olive oil (for frying)
- to taste Fine salt
- to taste Ground black pepper
- 2 pieces Lemon
- 1 bunch Curly parsley (for garnish)
- 2 pieces Egg yolk (medium)
- 1 tsp Dijon mustard
- 200 ml Sunflower oil (for the mayonnaise)
- 1 tbsp White wine vinegar
- 50 g Small sweet and sour pickles (cornichons)
- 30 g Salt-packed capers (rinsed)
- 1 piece Shallot
- 2 tbsp Flat-leaf parsley (fresh leaves)
- 1 tsp Fresh tarragon leaves (optional)
- to taste Homemade tartar sauce (ready-made or prepared from scratch)
Method
- Prepare the barracuda: gut and scale the fish if not already done. Rinse under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make three shallow diagonal slashes on each side of the fish. Season inside and out with salt and black pepper. Keep refrigerated.
- Prepare the homemade tartar sauce: in a bowl, whisk the egg yolks with the Dijon mustard and white wine vinegar. Add the sunflower oil in a very thin, steady stream while whisking vigorously until a thick, firm mayonnaise forms. Finely chop the pickles, capers, shallot, and flat-leaf parsley. Fold these condiments and the fresh tarragon into the mayonnaise. Stir to combine, then season with salt and pepper. Cover and refrigerate.
- Prepare the frying oil: pour olive oil into a large skillet or deep saute pan to a depth of about 2 cm. Heat over medium-high heat until it reaches 170 to 180°C (a pinch of flour tossed into the oil should sizzle immediately).
- Flour the fish: place the flour in a shallow dish. Dredge each fish in the flour, tapping gently to remove any excess.
- Fry the barracuda: carefully lay the fish into the hot oil in a single layer, working in batches if necessary. Fry for 3 to 4 minutes per side until the skin is deep golden brown and crisp. Drain on paper towels and season with salt immediately upon removing from the hot oil.
- Plating: arrange the fried barracuda on a serving platter. Garnish with lemon wedges and fresh curly parsley sprigs. Serve immediately with the homemade tartar sauce presented in a separate bowl.
Nutrition
Per serving
- Energy
- 1111.9 kcal
- Protein
- 85.48 g
- Carbohydrate
- 44.28 g
- Fat
- 66.27 g
- Fibre
- 3.72 g
- Calcium
- 21.68 mg
- Iron
- 0.88 mg
- Magnesium
- 19.92 mg
