CookEat Recipe
Breaded Smoothhound with Parmesan
Thin smoothhound steaks rested in egg, coated with Parmesan, garlic and parsley breadcrumbs, then fried and served with lemon.
Method
Steps
Step 1
Gather the ingredients: 500 g food-grade smoothhound shark (Mustelus mustelus), skinned and cut into thin steaks by a fishmonger; 2 eggs; 100 g fine breadcrumbs; 30 g grated Parmesan; 1 small garlic clove, finely chopped; 1 tablespoon finely chopped parsley; Salt and black pepper; About 250 ml olive oil for frying, depending on the pan; 1 lemon, cut into wedges.
Step 2
Use correctly identified smoothhound from a legal food supplier and keep chilled at 4°C or colder. Smoothhound is a shark: follow local shark-consumption advice, particularly for children and people who are pregnant, may become pregnant or are breastfeeding. Have the fish cut into steaks about 8–10 mm thick and check for remaining cartilage.
Step 3
Beat the eggs with a little salt in a snug shallow dish. Add the fish, turn to coat, cover and refrigerate at 4°C or colder for about 2 hours, turning once. Keep the soaking fish in the refrigerator throughout.
Step 4
Mix the breadcrumbs with the Parmesan, finely chopped garlic and parsley, a little salt and pepper. About 30 minutes before frying, lift the fish from the egg, coat in the crumb mixture and place on a covered tray in the refrigerator. Discard unused raw egg mixture.
Step 5
Heat about 1 cm oil in a frying pan to 170–175°C. Fry in batches for about 3–4 minutes per side until the crust is golden and the fish and egg coating are cooked through, reaching at least 74°C. Drain and serve promptly with lemon wedges; do not add a sauce or flour layer.
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