Bonito is a fish with plenty of its own fat; half a finger of oil in the pan is unnecessary and makes the result heavy. A thin film is enough. Cut the slices thick as well, because thin ones dry out in the pan.
Ingredients
For the fish
To serve
Method
-
Slice
Cut the bonito into 3 centimetre slices, wash and dry them.
-
Salt
Salt the slices and leave for 10 minutes, then dry off the liquid that comes out.
-
Flour
Turn them in cornmeal and shake off the excess.
-
Heat the oil
Put a thin film of oil in the pan and heat it.
-
Cook
Cook each side over a medium heat for 5 minutes, until a crust forms. Turn once, not often.
-
Serve
Serve hot with sumac onion and lemon.
Tips
- Do not use much oil; bonito gives up its own and starts to swim in the pan.
- Do not turn it often. Every turn interrupts the crust forming.
- Do not cut slices thinner than three centimetres, as bonito dries quickly in the pan.
Nutrition
370
kcal
36 g
Protein
22 g
Fat
8 g
Carbs
1 g
Sugar
Values are per serving and approximate.