Shallow-fry Breaded Fish. Once all the fish have been breaded, the oil should have been hot enough. Test the heat with a few breadcrumbs. Fry off the fish in batches.
The fish shouldn't be too thick so tail ends of thicker fish, or flat fish like plaice, are ideal.
Slice down the middle to divide into two, trim the ends, and feel for bones and pinch them Dredge one fillet in flour, lift it out, knock off excess flour, and place fillet in egg wash, making sure entire fillet is coated.
Remove fillet from egg wash, letting excess drip off; place in crumbs.
You can cook Shallow-fry Breaded Fish using 6 ingredients and 6 steps. Here is how you achieve it.
Ingredients of Shallow-fry Breaded Fish
- Prepare 300 g of white fish.
- It's 1/4 cup of all purpose flour.
- You need 2 of eggs.
- It's 2 cups of breadcrumbs.
- Prepare of Salt, pepper, seasoning.
- It's of Canola/vegetable oil, filled 2 inches up the sides of your pot.
Gently press crumbs onto fish on both sides, coating it completely. Transfer breaded fillet to cooling rack; repeat process with remaining fillets. Japanese-style panko bread crumbs are the best at giving fish the perfect crisp and golden shell. Arrange the work surface from left to right with two plates, a shallow bowl and a third plate.
Shallow-fry Breaded Fish step by step
- Prepare 300 g of white fish. (150g/pax). I defrosted frozen dory fillets. They were easy to handle and were of appropriate size to bread..
- Pat the fish very dry with kitchen towels. Slice into 10cm by 5cm chunks, no more than 1.5cm thick. Set aside..
- Prepare 3 shallow bowls: 1st bowl: 1/4 cup flour, salt and pepper and seasonings, incorporated well. 2nd bowl: Breadcrumbs 3rd bowl: 2 eggs, whisked thoroughly.
- Now, have a systematic breading system on your kitchen counter top. Fish-> flour -> eggs -> breadcrumbs-> dry platter Heat up the oil to medium high, or until a breadcrumb dropped in sizzles just a little. Take the piece of fish, dip in this order: 1) flour, pat of excess 2) egg 3) flour again, pat off excess 4) egg 5) breadcrumbs Repeat this one by one and place on the platter..
- Once all the fish have been breaded, the oil should have been hot enough. Test the heat with a few breadcrumbs. It should sizzle nicely. Fry off the fish in batches. Shallow-frying means that the oil does not completely cover the fish, so you would have to flip the fish. Fry each side for approximately 3 minutes..
- Serve the fish with a sauce, and a side if the fish is a main, or a main dish, if the fish is a side..
On the right, place a sheet pan lined with wax paper or plastic wrap. How to make shallow fry fish, a video tip from ATCO Blue Flame Kitchen. For more kitchen tips, recipes and household advice, visit our website at http://atco. Dip one fish piece at the time, first in the flour, then in the egg. Let the excess egg drip off before coating the fish in the bread crumbs.
