Fish in batter in a frying pan

Step-by-step cooking

1. Step 1:

   

   Prepare all the necessary products. A few words about fish. Dishes "In batter" involves eating it indiscriminately whether there are bones in it or not. Therefore, you will need fish fillets and, of course, chilled, not frozen, because frozen foods lose most of their nutrients. I have a pike perch fillet. You can use any vegetable oil, but it must be refined - otherwise, it will burn.

2. Step 2:

   

   Mix flour with salt. I recommend sifting the flour, - in this case, the batter will turn out very airy and more crispy. By the way, the flour can be different, and the taste of the finished dish will change depending on which flour you choose. It can be fish in rice batter, buckwheat batter, and oatmeal batter. Every time you can get a new taste. Also at this stage, you can add your favorite spices and seasonings to the flour mixture.

3. Step 3:

   

   Wash the fish fillet well, dry it, cut it not too large. It is not necessary to salt the fish itself, otherwise it may turn out to be dry, because salt removes water.

4. Step 4:

   

   In a bowl, break an egg, add a little salt to it. Dip each piece of fish into the egg mixture in turn.

6. Step 5:

   

   Roll well in flour mixture. For a denser batter, you can dip it into the egg again and into the flour mixture again.

7. Step 6:

   

   In a frying pan with a thick bottom, heat the vegetable oil well. The oil can be absolutely anything to your taste: from cotton to ordinary sunflower. Lay out the pieces of panicked fish. Fry on low heat for about 5-7 minutes.

8. Step 7:

   

   Then carefully turn the pieces of fish over so as not to damage the batter and fry for another 5-7 minutes. The fish is cooked quickly enough and usually this time is enough to bring it to full readiness. But if suddenly you have thick enough pieces of fish, it is better to repeat the roasting procedure on each side for another 5-7 minutes.

9. Step 8:

   

   The batter turns out to be unusually crispy, and the fish is juicy and tender. Serve immediately while the dish is hot. Bon appetit!