milimaya.blogg.se - Frying fish fillets recipe

Take one fish fillet with the dry hand and coat it in the seasoned flour. Or, place the end of a wooden spoon or chopstick in the oil, if the oil sizzles around the wood it is ready.ħ To coat the fish, use the one dry hand and one wet hand method. Keep the heat on medium to medium high (too high will burn the coating before the fish cooks through).Ħ You can test the oil to see if it’s ready by dropping a pinch of flour into the oil to see if it sizzles. Set aside.Ģ Prepare a coating station with 2 deep bowls.ģ In one bowl prepare the seasoned flour by mixing in the paprika, garlic powder, salt and pepperĥ Heat up the oil in a large sauce pan or deep pot, fill with enough oil to come 2 inches up the sides (approximately 2 – 3 cups). This may seem backwards but having the egg on the outside creates a light and puffy batter that turns golden brown when cooked!įull Printable Recipe at Bottom of Page Jump to Recipeġ Prepare fish by seasoning with 1 tsp of salt and 1 tsp of black pepper. The secret to the lightest and fluffy coating is to first coat the fish in flour and then egg.

The coating is as simple as seasoned flour ( paprika, garlic powder, salt and pepper) and egg.

The natural flavors and sweetness of the fish shines through in this dish without being over powered by too many seasonings.

The fish is seasoned with salt and pepper.

I love using haddock, it’s not too thick and not too thin, it is the perfect fish for coating and frying!

Any type of flakey white fish can be used for this recipe, such as sole, basa, haddock, cod, halibut, etc.

The coating puffs up when frying and turns golden brown! What is in Portuguese Fish Fillets? The fish is tender and moist and coated in a light and airy coating. It’s that simple! No need for fancy batters in this recipe. After seasoning the fish, the only other step is to dip into seasoned flour, egg, and then fry.