Pan-Fried Fish in Crispy Batter

Cooking method

1. Step 1:

   

   Gather all your ingredients. A quick word about the fish: since a battered dish is meant to be eaten without picking around for bones, you'll want boneless fillets — and fresh (chilled) rather than frozen, since freezing strips out much of the flavor and nutrients. I'm using pike perch (walleye) fillet. Any vegetable oil works, but be sure it's refined; unrefined oil will scorch in the pan.

2. Step 2:

   

   Stir the flour together with the salt. I really recommend sifting the flour — it makes the coating lighter and crisper. And keep in mind that the flour you choose changes the flavor of the finished dish: you can just as easily coat the fish in rice flour, buckwheat flour, or oat flour for a different taste each time. This is also the moment to work your favorite spices and seasonings into the flour.

3. Step 3:

   

   Rinse the fillet well, pat it dry, and cut it into modest pieces. Don't salt the fish itself, or it can turn out dry — salt draws the moisture right out.

4. Step 4:

   

   Crack the egg into a bowl and season it with a little salt. Dip each piece of fish into the beaten egg one at a time.

5. Step 5:

   

   Dredge each piece thoroughly in the seasoned flour. For an extra-thick coating, dip it back into the egg and then into the flour a second time.

6. Step 6:

   

   Heat the vegetable oil in a heavy-bottomed skillet until good and hot. Any oil you like works, from cottonseed to plain sunflower. Lay in the breaded fish pieces and fry over medium-low heat for about 5–7 minutes.

7. Step 7:

   

   Carefully flip the pieces so you don't crack the coating, and fry another 5–7 minutes. Fish cooks quickly, and this is usually enough to bring it all the way through. If your pieces are especially thick, give them another 5–7 minutes per side.

8. Step 8:

   

   The crust comes out remarkably crisp, with the fish underneath juicy and tender. Serve right away, while it's hot. Enjoy!