Online Reporter
Ingredients:
Hake fillets – I used frozen hake fillets that I let defrost in the fridge. (or other white fish fillets)
Coating – I used just regular flour for this recipe and it gives the fish a great crispy exterior when cooked
Seasonings – Just simple salt and pepper.
Vegetable oil & butter – I like to use both oil and butter for frying fish for flavour as well as helping give the fish a crispy texture
Lemon wedges – This fish goes great with fresh lemon wedges.
Garnish – fresh chopped parsley adds a nice finishing touch for the fish. This step is completely optional.
Instructions
Make flour mixture – on a large plate, combine the flour with the salt and pepper. Stir to combine.
Pat fish dry & coat – make sure to pat both sides of the fish dry with paper towels, don’t skip! Then dredge it in the flour mixture. Frimly press the fish into the flour mixture to make sure it sticks. Then gently tap off any excess flour.
The best tips for getting pan-fried fish crispy
Use a heavy bottomed skillet – for best results and even cooking, use a heavy bottomed skillet. The fish won’t stick at all, unlike many of the thinner pans.
Heat the skillet before adding oil or butter – Heat the skillet over a medium to high heat until it just starts to lightly smoke.
Add butter and oil – when the pan is hot, add the butter and oil until it sizzles.
Don’t move the fish around – place the fish fillets into the hot pan. Leave them to cook, don’t touch them. Shake the pan after about a minute to loosen the fish, if it is sticking. Then leave it to cook for a further 3 minutes. Flip all the fish over and leave to cook for a further 4 minutes or until cooked through. Remove from pan.
Serve and enjoy the crispy fried fish
This is delicious & BEST served straight off the stove. As easy as this fish dish is to make and cook, it’s not a make in advance dish. So be ready to sit and enjoy as soon as you take this off the stove. It’s honestly so delicious. – Online
