Many people make fish for dinner at least once a week. We usually make it eggs of egg, wheat flour and breadcrumbs, and sometimes in Asian panko breadcrumbs. Both in the first and second case it can detach from the fillet and stay in the pan. This situation is influenced by the type of fish and water.
Most people buy frozen ones that are available in almost every store. It turns out that it is from them that the coating falls out most often. Why is this happening?
During the thawing of the fillets a lot of water is released, which makes it difficult to stick the coating. This applies especially to fish, but also other meats, e.g. chicken or pork chops.
Therefore, we must dry such meat. Therefore, we impress them with paper towels or breakfast paper. Remember that the wet and even moist fish will never hold the coating.
Ingredients:
- 500 g of fish fillets;
- 1 egg;
- 4 tablespoons of wheat flour;
- 5 tablespoons of breadcrumbs;
- Spices: salt, pepper;
- Frying oil.
Preparation:
We defrost the frozen fillets, then lightly season with salt and pepper on both sides. Put the prepared fish in the fridge for 30 minutes. After this time We dry them with a paper towel to get rid of excess water after defrosting.
In the next step we make a coating: beaten the egg with a little salt in one bowl, pour wheat flour into the other, and breadcrumbs into the third.
Every fillet is breaded first in wheat flour, then in an egg and finally in a breadcrumbs. Fry the fish in a frying pan in a large amount of hot oil until they browse from both sides.
Breaded fish is best served with classic additives, i.e. boiled potatoes, potato puree, fries. It also blends well with light salad, e.g. sauerkraut, carrots with apple or fresh lettuce with yogurt sauce.
Fried fillets can also be served with garlic sauce, tartar or classic mayonnaise-levy dip. The whole will be complemented by a slice of lemon, which will emphasize the taste of the fish.
