Fish Ecstasy – Geory Kavkaz

1. INGREDIENTS (Serves 3–4)

• 600–800 g fresh fish fillets or steaks (e.g., trout, carp, catfish), skin-on preferred
• 2–3 tablespoons animal fat (lard, tallow) or high-heat oil (sunflower/lentil oil)
• 1–2 teaspoons coarse salt, ½ teaspoon freshly ground black pepper
• 2–3 garlic cloves, lightly crushed (optional for aroma)
• Juice of ½ lemon (for finishing)
• Optional garnish: fresh dill, parsley, or sliced onion

2. PREP THE FISH

1. Pat the fillets dry thoroughly with paper towels—moisture kills crispiness.
2. Season both sides generously with salt and pepper.
3. Let the fish rest at room temperature for 10 minutes—this helps even cooking and adhesion of seasoning.

3. HEAT THE PAN & SEAR

1. Heat a heavy skillet (cast iron recommended) over medium-high heat.
2. Add the fat or oil—when it begins to shimmer and lightly smoke, it’s ready.
3. Place fish skin-side down and let it sizzle for 4–5 minutes.
   • Do not move the fish during this time—this ensures perfect, crackling skin.
4. Add garlic cloves to the pan edges (optional), letting them perfume the fat without burning.

4. FLIP & FINISH

1. Gently flip each fish piece using a thin spatula.
2. Cook the other side for 2–3 minutes, depending on thickness—until flesh is opaque and flakes easily.
3. Squeeze lemon juice over the fish just before removing it from the heat—this brightens and balances flavor.

5. REST & SERVE

1. Transfer fish to a serving platter and let rest for 1–2 minutes—this preserves juiciness.
2. Garnish with fresh dill or parsley, and optionally serve with lemon slices or thin onion rings.
3. Serve hot, accompanied by:
   • Rustic bread or flatbread to soak up juices
   • A crisp salad or pickled veggies for contrast
   • A light herbal tea or sparkling water to cleanse the palate

🔥 NOTES

• Dry skin = crisp results—pat thoroughly before cooking.
• Sear bold and still—no flipping, poking, or poking; just let it cook.
• Fat is flavor—don’t skimp, especially for fish.
• Lemon is simple but transformative—use it last to preserve freshness.
• Listen and watch—sizzle, aroma, and skin color are your cues.