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FRIED FISH

WHAT TO SERVE WITH FRIED FISH​

Fried fish is so delicious and as long as one use clean sunflower oil and drain fish on paper it is fairly healthy. Can use Soles, Kingklip or Cape Salmon
serves 8

FRIED FISH

Soles: one each per person.

Fillet of Soles: 4 fillets per person

Kingklip, Cape Salmon etc. 1kg filleted from 1.8 whole fish.

 

1 cup flour

1 cup breadcrumbs

3 beaten eggs

Salt, pepper

Sunflower Oil for frying

Lemon wedge to squize lemon juice once served.

               

 

To fry fish:

  • Take 3 shallow plates. 1 with flour, salt and pepper, 1 with 3 beaten eggs, and 1 with breadcrumb.

  • Deep the fish first in the flour, than in the eggs and lastly in the breadcrumbs.

  • Place fish in a large plate in the fridge for at least ½ hour before frying. 

  • Pour oil in the pan (about 3 mm) and turn heat to max. The oil must be very hot, if you drop a cube of bread it should be sizzling, reduce heat to medium and fry fish till golden brown on both side.

  • Drain fish on absorbent paper and serve immediately.

TIPS

* Can be fried a day before if served cold. Serve with a Potato Salad.

* If making big quantity, use an electric frying pan.

 * If filleting the soles, the soles should be very big so as not to end with minuscule portions.

* If the fish is very fresh, there is no problem freezing it once it has been cooked and just reheat it when wanted. It will never be as great as freshly fried but still be very acceptable.

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