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Best-Ever Fried Fish
Serves 4
These whitefish fillets are shallow-fried in a crisp coating of fresh bread crumbs.
This is far superior to a batter coating in both flavor and texture, and it protects
the fish from the heat of the fat, keeping it moist in the same way as batter.
- 3 tbsp all-purpose flour
- salt and black pepper
- 1 large egg, beaten
- 1/2 cup (30 g) fresh white bread crumbs
- 4 large whitefish fillets, skinned
- 2 tbsp sunflower or com oil
- lemon wedges to gamish
STEPS :
- Sprinkle the flour into a shallow dish and season with salt and pepper. Pour the
beaten egg into another dish and sprinkle the bread crumbs into a third.
- Lightly coat the fish fillets with breadcrumbs.
- Heat the oil in a large skillet, add the coated fillets, in 2 batches if necessary,
and fry over high heat for 2-3 minutes on each side, until they are crisp, golden,
and juicy inside.
- Lift the fillets out of the skillet with a spatula and put on paper towels to drain.
Serve the fish immediately, garnished with the lemon wedges.
Fried fish
Catfish, long a regional favorite for fish fries, is now available across the country
thanks to farming. The farmed fish have a less pronounced "muddy" flavor. Choose
scrod for "the kind of fish that doesn 't taste fishy. "
Coating a fish fillet
Dip the fillet into the seasoned flour to coat. Shake off any excess.
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Dip the floured fillet into the beaten egg, letting any excess
drain off.
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Dip the fillet into the bread crumbs, making sure it is evenly
coated ..
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