The fried fish is a thing of beauty, with its beautifully crunchy golden crust and tender flesh inside.
Wondering how to prevent fish from sticking to the pan? It’s easy: use a heavy-bottomed frying pan (it doesn’t need to be non-stick), preheat the skillet before adding the oil, and most importantly – don’t stir the fish until it’s naturally free from the pan!
I think cooking fish on the stove is the best way to cook fish, e Crispy and golden on the outside – with or without the skin, although I like crunchy, crunchy skin like Crispy Skin Salmon – and beautifully tender on the inside. Fried fish is one of the very good and fast things, and we wonder why we don’t have it every night.
But unless you know a few small tips, you could end up with a disappointingly moist slice of fish or, even sadder, all those golden crunchy foods stuck in the skillet. So today I am sharing my tips for nailing fried fish perfectly every time.
- Ingredients :
° 2 thin fish fillets, about 150 g / 5 oz each, 1 cm / 2/5 inch thick, skinned in or out (note 1)
° Salt and Pepper
° 1/4 cup / 35g flour (regular / all-purpose, whole flour)
° 1 teaspoon paprika, optional (note 2)
° 2 – 3 tablespoons of oil, which is enough to thin the base (I use vegetable or canola)
° Lemon wedges
° Finely chopped parsley or dill, for optional garnish
- Instructions :
Use cut-out paper towels to dry the fish on both sides. This is specially esentiel if you are utilize thawed, froze fish.
Seasonning fish very well on both siides with salt also pepper
Mix the flour and paprika in a plate.
Greased fish on both side with flour, & pressure firmly To it thrust, but shake well to remove the excess. (Note 2)
Heat a heavy frying pan (regular or nonstick) over a medium-high heat until you see tufts of smoke. Add the oil and roll the pan to cover the pan – it will heat up in a matter of seconds.
Add fish – it should buzz right away. Gently shake the pan to stir the fish. Cook for 2 minutes until golden and crunchy, press down gently and turn over. Cook the other side for two minutes until crispy, then lift.
If it turns brown too quickly, just remove the pan from the stove for a while.
Serve the fish immediately with sliced lemon and garnish with dill or parsley, if used. It begins to lose brittleness after 5 minutes.