How to fry fish with a crispy crust with flour and batter in a pan

1

The desire of every gourmet is the appearance of a ruddy crust on the surface of fried fish. The crispy part not only decorates the dish, but also makes it much tastier. The easiest way to achieve this result is to roll fish pieces in flour. However, experienced cooks recommend other methods of processing fish before frying it.

The first method

The disadvantage of using wheat flour as a “shell” for fried fish is the dryness of the dish.

Although the fish is crispy on the outside, it does not retain its juiciness inside.

However, the problem is very easy to solve. For this, it is enough to replace wheat flour with corn flour.

As a result, the juices will be instantly “sealed” in the fish. The dish will remain juicy and at the same time acquire a “crunch”.

The second method

If there is no corn flour, then you can coat the fish in standard flour as well. But then the last ingredient must be “combined” with semolina in advance. The volume of these components should be equal.

Before rolling the fish pieces in this mixture, the product should be dipped in a beaten chicken egg.

Fish in the batter should be placed on a well-heated a pan into which butter has been poured in advance.

The result will be the preparation of a soft and juicy dish with a beautiful and appetizing crust.