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Lightly dust the garfish all over with flour.
Put a centimeter of vegetable oil in a large fry pan, add heat and bring up to frying temperature.
Once the oil is ready for frying, drizzle about 50ml of JOSEPH Olive Oil around the pan - the addition of top-quality Extra Virgin Olive Oil adds incredible flavour to the fry.
Add the garfish to the pan and fry until golden brown. Each side of the fish should take about 3-4 minutes.
Remove the fish from the pan and place on paper towels so that the residual oil drains.
Fry the diced chillis and spring onion in the pan until they become a little bit crispy. Should take about 3-4 minutes.
Remove the chilli and spring onion with a slotted spoon and place immediately on the fried garfish.
Season the fish with salt and pepper to taste.
Serve with crunchy salad, your favourite potato chips and a chilled glass of La Biondina - there is no better match for fish and chips!