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Fried catfish breaded in flour in a frying pan

Pan-Fried Flour-Dredged Wolffish

Fried wolffish is a wonderfully tasty fish with a crisp, appetizing crust. The best ideas are always the simplest. And yet for years I struggled, turning great fish into mush, before I finally learned the trick. Wolffish is delicious, but hardly anyone likes cooking it — except maybe as patties — because in an inexperienced cook's pan it falls apart into jelly. But take a look at my photos: does that steak look like a shapeless mess? And it's all so simple!

Parra

Recipe author

Fried catfish breaded in flour in a frying pan

Composition / ingredients

Servings:

Wolffish

Flour

200

Salt

Dry spices

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 53 % 18 g

Fats 15 % 5 g

Carbohydrates 32 % 11 g

159 kcal

GI: 0 / 0 / 100

Cooking method

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Here's the secret right up front: to keep wolffish from turning into "jelly" in the pan, soak it in salt water first — about 1 tablespoon of salt to 4 cups of cold water. Put the steaks in (I usually take the middle section of the fish and, once it has thawed a little, cut it into steaks about 1 1/2 inches / 4 cm thick). Soak the fish for about two hours. Then lift the pieces out of the water, season with pepper, and dredge them generously in flour — don't hold back. No need to add salt, since the fish soaked in brine. Lay them in well-heated oil and fry, never covering the pan with a lid. Keep the heat moderate so the fish doesn't burn. Flipping should be easy — since the pieces are usually large, I use two spatulas. Serve hot; it tastes best that way. Enjoy!