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Fish is a favorite dish of many people, but it’s not easy to prepare fish at home so that it’s perfectly cooked. Part of that is the issue that the fish often falls apart already during frying and the meal doesn’t turn out as we imagine.
Fried fish
Since soft fish flesh often breaks apart very easily, many cooks are very apprehensive about preparing it. This time, however, you’ll manage to surprise your family with crispy and wonderfully tasty fish.
How to do it?
You don’t need many tricks to make the fish turn out well and not fall apart before you serve it on the plate. It does matter which fish you use for the dish. Unfortunately, even though it’s inexpensive, better forget the popular Pangasius fish — it will definitely fall apart when fried. It’s not entirely straightforward with carp either. The best fried treat you can make is from catfish or zander. Before you prepare the breading, put the fish in the freezer for a while, and only then start coating it. You’ll be pleased with the freezer trick.
For 8 servings you will need
- 8 fish fillets
- 30 dkg breadcrumbs
- 15 dkg plain flour
- 4 eggs
- 1 lemon
- 0.5 dl milk
- salt
- seasoning
- oil
Instructions
If you want to bake the perfect fish, the preparation will take a little longer than usual. That’s because of the double coating to make it wonderfully crispy, but also because of the short rest in the freezer — this way it won’t fall apart so easily while frying.
Before you start coating the fish, place the individual pieces side by side. Drizzle them with lemon, salt them and let them rest for about 30 minutes. After 30 minutes place paper towels on the fish to absorb excess moisture.
Breading: add 0.5 dl milk, a pinch of salt and seasoning to the eggs. First coat the fillets well in flour, then in beaten eggs and finally in breadcrumbs. Let the fish fillets rest another 15 minutes so the breading can dry. After 15 minutes repeat the whole coating process. If you’re done, place the fillets in the freezer for 20 minutes.
Only then can you start frying. When the oil is hot, lower the heat and place the fish in the pan. Cover with their lid, cook 3-4 minutes, then turn them over. Do not pierce them with a fork so they don’t fall apart. Place the fried fish on paper towels to absorb excess oil. Done!
