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

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Every gourmet's desire is for a golden crust to appear 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 the fish pieces in flour. However, experienced chefs recommend other ways to treat fish before frying it.

The first method

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

The fish, although crispy on the outside, does not retain its juiciness on the inside.

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

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

The second method

If there is no corn flour, you can also roll the fish in standard flour. 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.

The fish in the batter should be placed on a well-heated frying pan, into which oil has been poured in advance.

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