Maybe not as popular as other flat fish such as sole, rooster or turbot, the dab that belongs to the genus Dabit is also a very affordable and very common fish that we can prepare in a lot of recipes.
This case we are going to do the battered and fried fish as if it were a typical Andalusian fry: but you can also grill, bake or even take out their loins and steam them.
It is a white fish that is easy to work with and easy to clean, although like other flat fish, it also has quite a few bones, but when broken down it is quite easy to eat and it hardly complicates our life in the kitchen.
Surely its greatest advantage is being a fairly affordable fish, as a general rule, something that happens both with the nordic dab which is one of the species that in Spain we understand as tongue, as in the case of Glytocephalus light that is the other option that in Spain we usually see as tongue.
Dry the fish well from water, salt it and pass it well through the flour. Remove leftover flour giving it a few blows and fry in abundant oil, covering, 3 minutes at 175 ºC.
Drain on a rack and absorbent paper and serve very hot.
Tefal Daily Cook – 26 cm low frying pan with strong, durable and safe coating, Thermo-Signal, ergonomic anti-scald handle, suitable for all types of cookers, PFOA, lead and cadmium free
With what to accompany the Andalusian tongue
Is fried and battered dab The second course of a lunch or dinner is not easily managed. We can put a soup with vegetables, a vegetable cream or simply accompany the dab with a little salad and we will have a wonderful dish in a matter of minutes.
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