Provensal Tarzıyla Kızarmış Bagnet de Peisson d'Estaque
(Crispy Bagnet de Peisson d'Estaque with Provencal Flair)
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Nisan 25, 2025
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Malzemeler
-
600 grams Fresh white fish fillets
(preferably cod or hake)
-
100 grams Un
(for coating the fish)
-
2 large Yumurta
(Lightly beaten)
-
150 grams Galeta un
(fresh for extra crunch)
-
2 tbsp Fresh tarragon
(İnce doğranmış)
-
1 tbsp Taze Kekik
(İnce doğranmış)
-
1 tsp Deniz tuzu
(Damak tadına göre)
-
0.5 tsp Taze çekilmiş karabiber
(Damak tadına göre)
-
500 ml Bitkisel yağ
(for deep frying)
-
4 pieces Limon dilimleri
(Servis için)
(preferably cod or hake)
(for coating the fish)
(Lightly beaten)
(fresh for extra crunch)
(İnce doğranmış)
(İnce doğranmış)
(Damak tadına göre)
(Damak tadına göre)
(for deep frying)
(Servis için)
Besin Değerleri
- Porsiyon: 4
- Porsiyon Boyutu: 1 tabak (200g)
- Calories: 420 kcal
- Carbohydrates: 32 g
- Protein: 35 g
- Fat: 18 g
- Fiber: 2 g
- Sugar: 1 g
- Sodium: 450 mg
- Cholesterol: 85 mg
- Calcium: 60 mg
- Iron: 2.2 mg
Talimatlar
-
1 - Prepare Fish Fillets:
Rinse fish fillets and pat dry. Season with salt and pepper on both sides.
-
2 - Set up Breading Station:
Place flour, beaten eggs, and mixed breadcrumbs with herbs in three separate shallow dishes.
-
3 - Bread the Fish:
Coat each fillet first in flour, then dip in egg, and finally coat with herb breadcrumbs, pressing lightly.
-
4 - Heat Oil for Frying:
Heat vegetable oil in a deep pan or fryer to around 180°C (350°F) until hot but not smoking.
-
5 - Fry Fish Fillets:
Carefully fry fillets in batches for approximately 3-4 minutes each side or until golden brown and cooked through.
-
6 - Drain and Serve:
Remove and drain on paper towels. Serve immediately with lemon wedges and a light salad.
Rinse fish fillets and pat dry. Season with salt and pepper on both sides.
Place flour, beaten eggs, and mixed breadcrumbs with herbs in three separate shallow dishes.
Coat each fillet first in flour, then dip in egg, and finally coat with herb breadcrumbs, pressing lightly.
Heat vegetable oil in a deep pan or fryer to around 180°C (350°F) until hot but not smoking.
Carefully fry fillets in batches for approximately 3-4 minutes each side or until golden brown and cooked through.
Remove and drain on paper towels. Serve immediately with lemon wedges and a light salad.
Provensal Tarzıyla Kızarmış Bagnet de Peisson d'Estaque :Hakkında Daha Fazlası
Bagnet de Peisson d'Estaque: Crispy French Fried Fish with Herbs
Bagnet de Peisson d'Estaque is an inventive, creative take drawing inspiration from the traditional Provencal fish recipes originating near Marseille, France. This dish offers a delightful, crispy fried fish experience enhanced by fresh herbs such as tarragon and thyme, which are staples in French Mediterranean cooking. 'Bagnet' hints at the crisped breading similar to breaded meats in classical French cookery, but here applied expertly to fresh white fish fillets.
Tips & Notes
- To preserve crispiness, fry in hot oil and avoid overcrowding the pan to maintain temperature.
- Use fresh, firm white fish like cod, hake, or pollock for best flavor and texture.
- Customizing herbs to region or taste — such as adding rosemary or basil — offers personalized nuances.
- Serve with fresh lemon wedges to balance fried richness with citrus brightness.
Historical & Cultural Significance
Esteaque, a charming fishing village by the Mediterranean coast of France, offers culinary inspiration deeply rooted in fresh seafood, herbs, and simple, unmatched frying techniques handed down for generations. This recipe respects centuries-old traditions while inviting inventive personal flair.
Unique Aspects
Unlike typical fish and chips or simple breaded fried fish, Bagnet de Peisson d'Estaque emphasizes herb usage integrated into the breading for robust aromatic complexity. The choice of herbs mirrors the fresh Provençal terroir, creating distinct flavor melange.
Personal Thoughts
This recipe is perfect for intermediate cooks looking to elevate their fried seafood offering with genuine French regional accents and a touch of creativity. It pairs splendidly with a crisp white wine or dry rosé, rounding out a beautifully balanced dining experience.
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