Breaded Ammassat is a traditional Greenlandic recipe for a classic dish made of cleaned ammassat fish that are lightly breaded and then deep fried to cook. The full recipe is presented here and I hope you enjoy this classic Greenlandic version of: Breaded Ammassat.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ammassat are the Greenlandic Capelin Mallotus villosus, a small forage fish akin to smelt, and in Greenland, it’s a seasonal delicacy that appears on menus and households during the short summer months. This fish is usually pan-fried, smoked, or dried, and can be savoured on its own or as a complement to other dishes. Its mild, yet distinctly fishy flavour and abundant presence during the right season render it a favoured staple, offering essential nutrients to the local community.
It is often driven ashore by larger foraging fish during the summer months, which initiates a frenzy of collecting and preparing in the local communities. The fish are scaled and cleaned and then they are hung up to air dry, are smoked or are pickled for the winter months. However, a portion of the fish is always cooked fresh and this breaded and deep fried recipe is one of the ways they are prepared.
The breaded and fried fish are often eaten simply with boiled potatoes and a parsley sauce. If you don't have ammassat, this recipe will work with whitebait, sprats or other small fish.
Ingredients:
500kg fresh ammassat
2 garlic cloves, pressed (optional)
2 tbsp flat-leaf parsley, minced
100g fresh fine breadcrumbs (rye bread is traditional)
salt and freshly-ground black pepper, to taste
beaten egg
oil for deep frying
Method:
Scale, gut and wash the fish then pat dry.
Beat the egg in a bowl.
Mix the breadcrumbs with the garlic, parsley, salt and black pepper.
Heat oil in a large pot for deep frying. When the oil is hot, dip the prepared fish first in the egg then in the breadcrumb mixture. Once loosely breaded drop in the oil. Keep going until all the fish has been breaded.
Fry for about 4 minutes until the bread is golden brown and the fish is cooked through.
Remove the fish from the oil and serve. Typically the fish are served simply with boiled potatoes and a parsley sauce.
Click on the image, above to submit to Pinterest.