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Explanation Fried Fish Fillet

Fried Fish Fillet.

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Haddock and cod are two excellent choices for fried fish, but tilapia, pollock, or another mild white fish should work fine. Be careful not to overcook the thin fillets or burn the crispy coating. For frying, you will want to use a high heat oil, such as canola oil, corn oil, safflower oil, peanut oil, or grapeseed oil.

Pan Fried Fish is a thing of beauty, with its beautiful crispy golden crust and juicy flesh inside. Wondering how to stop fish sticking to the pan? Pan-frying fish is one of the most delicious ways to cook any non-fatty fish.
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Ingredients Fried Fish Fillet is:

You Need 3 pieces of fish fillet.
You Need of Flour.
You Set Up of White pepper.
You Set Up 1 of little salt.

The coating protects the flesh from direct heat and helps keep the fish moist, while also providing a browned and crispy or crunchy crust. The method avoids a large amount of oil (not to mention the mess) required for deep frying. Dredge the fillets in the potato flakes, making sure to completely coat the fish. For extra crispy, dip into egg and potato flakes again.

Manufacturing process Fried Fish Fillet Langkah demi langkah

Place flour in a deep bowl add salt white pepper and mix it properly.
Take one fish fillet and roll it in the flour mixture until it is properly covered.Do it with the others also.Then deep fry in oil for 5 mins.Dio with mayonaise or ketchup.

Rinse fillets in cold water; pat dry. When it comes to frying fish, people tend to belong to one of two camps. The first has a knack for flipping battered fillets over the skillet reeeal quick for a no-fuss (but often fantastic) meal. The second draws a clear line between fried fish and fish fries. This camp considers frying fish an event, ordained to gather people. .

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