How smelled fried spinach with garlic

A classic way of cooking melt is to fry. Many people use the dough, and I like the light tempura halibut times. But you can still easily turn with only dredging in flour and go in olive oil. I closed my Swiss chard and garlic, and I work very well with the melt; You can also use spinach or kale. Figure 6-8 melt per person for an appetizer, two times for a main course. I serve this with the head - these fish are so small, everything is edible - but do not hesitate to behead them if you want. Fresh anchovies are also excellent cooked this way.

Preparation time: 15 minutes

Cooking time: 15 minutes

Total time: 30 minutes

Ingredients:

• Roch fresh or thawed 3-6 dozen, depending on your appetite
• The kosher salt
• Olive oil for frying, 1/4 cup
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• 1 cup whole wheat flour (can substitute all purpose)
• 1 T. kosher salt
• 1 t. Garlic powder
• 1 t. Cayenne (or more to taste)
• 1 t. Mustard powder
• 1 t. freshly ground black pepper
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• 1 bunch Swiss chard, about 2 pounds
• 1 T. garlic powder
• Pinch of kosher salt
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• 1-2 lemons for decoration

Preparation:

Ask seasoned flour Mix all ingredients. You have no overwhelming taste - spices are there to emphasize the fish, not hide.

Ask your smell on a plate and salt.

Heat a large skillet over high heat for a minute or two. Reduce the heat to medium-high and add olive oil enough to cover the bottom of the pan 1/8 inch. You do not want the pool smelling oil. Let this hot oil for 2-3 minutes, or until you see that it starts to affect the surface.

While the oil-heating, and keep in flour melt it in a dry place. Dispose of paper towels, the emptied later.

When the oil is hot, place the melt in a layer with space between each and fry over medium heat for 2 minutes. Turn and cook for a minute, maybe two.

The trick here is to make the best out of the kitchen, on the one hand, giving you enough golden crust. You give the other side less time because they do not fish within the crust enough gold to be baked.

Ask a melt to the side and add the chard. Turn and stir constantly while sprinkling garlic powder and a little salt. Chard gets rid of a lot of water, so if this is the case, the heat to high, and stir until they are soft - about 3 minutes.

To serve, spoon a bit of spinach and arrange on smelt. Serve with lemon slices for a little acid.

What to Drink? Hoppy beer or lager is perfect here, like a sparkling wine like Prosecco. You can also go with a bright white; I like white or Chenin Verdelho.