Fried fish: in slices


How to prepare fried fish: the undisputed star recipe of the holidays that has its great strength in simplicity.

Ingredients for 4 people

  •  30
  •  290 cal x 100g
  •  low
  • Fish (Salmon, swordfish, or trout) 6 slices
  • 00 flour 4 tbsp
  • Breadcrumbs 4 tbsp
  • Salt as needed
  • Pepper as needed
  • Extra virgin olive oil as required
  • Lemon 1
by Roberta Favazzo 

The fried fish is an inevitable presence of the holiday menu. It is well known that mixed fry is widely brought to the table between Christmas and New Year – proof of this is the crispy and light fried fish that is usually enjoyed especially in Southern Italy. remain a perfect second course for lunch with the family, or for a dinner with friends. It does not require any particular precautions, apart from the freshness of the selected raw material and a few common ingredients (including a quality oil) but allows for a full-flavored gastronomic experience. Its strength lies in simplicity, it is true, but it can always be emphasized with an accompanying sauce, be it a citronette or a common homemade mayonnaise. Here’s how to proceed. 

Preparation Fried fish

  1. Pour plenty of olive oil into a large pan and heat it up.
  2. Pour flour, breadcrumbs, salt and pepper into a flat plate and mix.
  3. Salt the fish slices and pass them in the mix just made, making it adhere on both sides.
  4. Transfer them to the pan and fry them until golden brown on both sides.

Drain the fried fish on absorbent kitchen paper and serve with lemon slices or freshly squeezed juice.

 

Fried fish variant

The variations of fried fish are as many as the types of fish to be used, but to vary the breading, you can introduce a step in which to pass the slices in the beaten egg.

 


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