Fried Fish with a Crispy Crust: Step-by-Step Cooking Recipe

Fried fish is one of the most beloved dishes in many cuisines around the world. Its combination of incredible flavor, nutrition, and simplicity of preparation makes this dish very popular. Properly cooked fried fish has a golden crispy crust and juicy flesh that melts in your mouth.

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Choosing Fish for Frying

The first step to achieving perfection is choosing the right fish. Experienced chefs recommend paying attention to several key aspects. Fish with white, firm flesh, such as dorado, pike perch, perch, pollock, or carp, are best for frying. These types of fish hold their shape well during cooking and retain their juiciness.

When selecting fresh fish, pay attention to the gills (they should be bright red), the eyes (bulging and clear), and the smell (fresh fish should smell like the sea, not “fish”). For ideal frying, fillets or steaks that are 1.5-2 cm thick are suitable. If the fish is too thin, it may dry out, and if it is too thick, it may not cook through.

Ingredients and Master Class

To prepare fried fish, you will need:

• fillet of white fish (pike perch, dorado, perch, pollock) – 4 pieces of 150-200 g
• wheat flour – 100 g
• chicken egg – 1 pc
• sea salt – 1 tsp
• freshly ground black pepper – 1/2 tsp
• lemon – 1 pc
• garlic – 2 cloves
• fresh rosemary or thyme – 2-3 sprigs
• olive or sunflower oil – 4 tbsp
• butter – 30 g
• paprika – 1/2 tsp (optional)

Applying the right marinade is an important step in the cooking process. The fish should be seasoned 15-20 minutes before frying so that the spices can penetrate the flesh without drawing out too much moisture. Thoroughly dry the fish with a paper towel – this is one of the main secrets to a crispy crust. Wet fillets in a hot pan will steam rather than fry.

To achieve the perfect texture, it is recommended to use a double breading method: first, coat the salted and peppered fillet in flour, then dip it in beaten egg and back into the flour. This will create the perfect base for a golden crust.

The pan should be well heated before placing the fish in it. It is better to mix the oil with a small amount of butter for a richer flavor. Check the readiness of the pan by dropping a drop of water – it should sizzle and evaporate immediately.

Place the fish in the pan skin-side down and do not touch it for the first 3-4 minutes. This will allow an ideally crispy crust to form. Once one side has turned golden, carefully flip the fillet, add crushed garlic and fresh herbs. Reduce the heat to medium and fry for another 2-3 minutes, basting the fish with the flavored oil from the pan.

The readiness of the fish can be visually determined – it should become opaque and easily flake apart with a fork. Serve the fried fish immediately after cooking, drizzled with fresh lemon juice. Ideal side dishes can include boiled potatoes, rice, or fresh vegetables.

Experiment with spices and sauces to discover new facets of flavor in this wonderful dish every time!