Fried fish with a crispy crust
Description
The recipe won't take much time. Almost any firm, non-watery fish fillet works well for frying fish with a crispy crust. Use the finest semolina, ideally semolina flour. Choose refined vegetable oil to avoid overpowering the flavor and aroma of the fried fish. Serve hot.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for frying fish with a crispy crust. Rinse the fillet and dry it with a paper towel or napkins.
- 2
Step 2
Break the egg into a cup, add salt, and mix with a fork. There's no need to whisk it—just make it uniform. Then add pepper and mix again.
- 3
Step 3
Place the fish fillet into the egg. Coat the fillet with it on all sides.
- 4
Step 4
Pour semolina into the dish and completely coat the fish with it.
- 5
Step 5
Let the fillet rest for a few minutes while the oil is heating up.
- 6
Step 6
Pour vegetable oil into a frying pan and heat. Place the fish in a single layer, spaced apart so it's easier to flip and the fillets cook more evenly.
- 7
Step 7
Sear the fish fillet over medium heat for 3-4 minutes on each side, until cooked through. Cooking time depends on the thickness of the fillet. Remove from the pan and serve immediately.
- 8
Step 8
Serve at the table.