You also want just a light dusting of the flour, too much flour coating had it will fall off the fish. As the fish cooks it will naturally releases itself from the pan, that’s when you turn it over. The oil must be heated before you start frying the fish or it will stick to the pan. To cook the fish I prefer a heavy duty non stick pan. I usually take a few paper towels and pat them dry, this allows the fish to crisp up better.
PAN FRIED FISH FILLETS RECIPE FREE
I used Hake Fillets, it wasn’t too thick so it cooked quite quickly.Īnother thing to remember when cooking fish is that it has to be free of any excess moisture. I literally cooked my fish for a minute on each side. Or you will end up having rubbery seafood. You have to cook it for just the right amount of time. I will post my recipe for the cauliflower mash and lemon butter soon. We decided to eat our fish with some cauliflower mash and a Greek salad with some lemon butter. Thought chips wasn’t a good idea if we wanted to keep it low carb. It was a good idea to make some of my own Lightly Dusted Pan Fried Fish, minus the chips. This weekend we felt like fish and chips. I will probably have to write a whole blog post on that soon…haha! Let me tell you after hearing some of the stuff that happens in those kitchens you may want to rethink your frequent visits to restaurants.
My son has being completing his internship at some of the best hotels. But now I think I’m going to stay away from food, not cooked by me, altogether. Buying a lot of wrong things, but he’s still helping me out so I can’t complain….Lol!īefore the Covid19 I was always cautious about where I bought takeout from, I am a little OCD. My hubby loves shopping too so he’s been doing the grocery shopping. But I am a little skeptical the last few days, more because I have a compromised immune system due to my autoimmune conditions. I do love being out, shopping and going out for coffee. Lightly Dusted Pan-Fried Fish was on the menu this past weekend. I like to put the hot and crispy breadcrumbs in a little bowl with a teaspoon in them and sprinkle it over my guests’ plates at the table – delicious.Seeing most of us are confined to our homes these days, gives me more time to cook and bake. Divide the tomato salad between four plates and either lay 2 fish fillets over the top of each salad, or break the fillets up and scatter over the tomatoes.Toss around and fry for 3 to 4 minutes, or until lightly golden and crispy. Drizzle a little olive oil to the juices in the pan, then strip in the thyme leaves, add the breadcrumbs, crumble up the chilli and finely grate in the lemon zest.Remove the fish to a plate while you make the crispy breadcrumbs.
Turn the fish over and fry for 1 minute on the other side, or until just cooked.
PAN FRIED FISH FILLETS RECIPE SKIN
Fry the fish for 3 minutes, or until the skin is bright orangey golden and crisp.Drizzle a glug of olive oil into a frying pan over a medium-high heat and, once hot, place the fish skin-side down in the pan, lightly pressing the fillets down using a fish slice.Season the fish fillets, then dip them in a little flour to dust them on both sides, shaking off any excess.Pick and finely chop the basil and dill and mix into the tomatoes.This is a normal thing to do, so just be confident! I usually add a bit more vinegar, salt or extra virgin olive oil until the tomatoes and their juices sing in my mouth. Season the tomatoes with sea salt and black pepper, then taste, tweak, taste, tweak.Chop the tomatoes into irregular chunks and tip into a big bowl with a couple of glugs of extra virgin olive oil and a splash of vinegar.
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