Fish fillet in batter
Description
One of the advantages of cooking fish in batter is that it turns out more tender and juicy compared to regular frying or boiling. The batter prevents the juices from escaping, making this cooking method one of the most preferred for fish. To learn all the secrets and tricks for making truly delicious fish in batter—read my recipe :) Good luck!
Instructions
- 1
Step 1
Squeeze the juice from three to four limes (set one aside). In a separate bowl, mix flour, chili pepper, and a small amount of salt.
- 2
Step 2
In a frying pan (preferably non-stick), melt six tablespoons of butter. Coat the fish fillet in flour that has just been mixed with salt and chili pepper.
- 3
Step 3
As soon as the butter has completely melted, place the fillets in a single layer.
- 4
Step 4
One side should take about 5 minutes to fry; check for doneness—the fish should develop a golden crust. Cooking time may vary depending on the thickness of the fillet.
- 5
Step 5
Carefully flip the fillet to the other side and cook for about three minutes (again, check doneness by the golden crust). Transfer the cooked fillet to a plate.
- 6
Step 6
Over medium heat, add lime juice and a couple of tablespoons of butter to the skillet. You can add a bit of seasoning to taste. The liquid in the skillet should reduce slightly.
- 7
Step 7
Pour the resulting juice over the cooked fillet.