One Nutty Fish

2013.Jan.26 Saturday · 1 comment

in Uncategorized

As promised, on to a different fish, in this case, the Palometa, oft-times here referred to as Atún de Mar del Plata, despite not being a tuna, though it is generally caught in the area around Mar del Plata. As I noted in my writeup of the fish at the link above, it’s a strong flavored fish and generally needs strong flavors to accompany it. That’s even caused an occasional problem when we’ve had guests who simply don’t like “fishy” fish – once garnering us pretty much our worst ever Trip Advisor comment.

Personally, I love stronger flavored fish, be they tuna or salmon, bluefish, or, here, fish like pacú and palometa. So when I came across the following recipe I just knew I was going to like it. It’s kind of healthy snack food for sitting in front of the television watching a game… or at least that’s how I envision it. I foresee it reworked somehow into a menu somewhere down the line.

Palometa Frita con Salsa de Nueces (Fried Leatherjack with Walnut Sauce)

Palometa Frita con Salsa de Nueces

Nice and simple, quick to prepare – this is a small batch on display in the photo, half the recipe amounts, but I’ll give you the amounts for a full recipe: 100 grams ground walnuts, 2 hard-boiled egg yolks, 1 tablespoon good mustard, 1 tablespoon whole wheat breadcrumbs, 1 tablespoon olive oil, 150 ml white wine vinegar, 1 kg palometa in fillet, cleaned, salt and pepper to taste, flour.

Palometa Frita con Salsa de Nueces

Cut the fish into small pieces, roughly 2-3 cm, salt and pepper them and dust them with flour.

Palometa Frita con Salsa de Nueces

You can do this in a mortar or a food processor or a blender or whatever works for you, but basically combine the remaining ingredients and whisk it or blend it until it has the consistency of a thick mayonnaise.

Palometa Frita con Salsa de Nueces

I found that it needed just a touch more oil, for a half recipe I ended up using about a tablespoon and a half, so I’d figure on more like 3 tablespoons for the full recipe.

Palometa Frita con Salsa de Nueces

Fry the fish in some hot oil until lightly golden and crispy on the outside. Drain on paper towels.

Palometa Frita con Salsa de Nueces

Serve with the walnut dip.

Overall, I liked this a lot. It did, as noted, need a little more oil than the recipe called for, though that could partially be due to that I used pre-ground walnut flour which likely has less natural oil in it than if I’d started with whole walnut pieces and ground them myself. I loved the flavors – it is a bit vinegary, but I like that with fried fish – kind of like fish and chips with malt vinegar – but if you’re not a huge vinegar fan you might want to cut back on the vinegar and maybe blend in a little water to get a consistency that isn’t too thick. I’d snack on these anytime. I think I might also make it more mayo-like by using raw or just soft-boiled egg yolks rather than hard-boiled, which would give it a lighter texture too. To be revisited.

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