Another Method of Frying Fish
This classic recipe offers a unique approach to frying fish, resulting in a crispy, flavorful dish. The batter, made with flour, olive oil, egg yolk, and water, creates a light and airy coating. The fish is then rolled in breadcrumbs and fried to golden perfection, offering a satisfying crunch. This method avoids butter, focusing on the natural flavors of the fish.
Ingredients
- 6 ounces All-purpose flour
- 1 ounce Olive oil
- 1 each Egg yolk
- 1 pinch Salt
- 1 gill Tepid water
- 1 each Egg white
- 4 fillets Fish fillets (Quantity estimated (not specified in original recipe))
- 1 cup Bread crumbs (Quantity estimated (not specified in original recipe))
- 3 cups Oil for frying (Quantity estimated (not specified in original recipe))
Instructions
- 1In a bowl, thoroughly mix the flour, olive oil, egg yolk, and salt. Stir in the tepid water. Let the mixture stand in a cool place for 30 minutes.
- 2Beat the egg white until stiff. Gently fold the beaten egg white into the batter. Dip each fish fillet into the batter, then roll in bread crumbs.
- 3Heat oil in a deep fryer or large skillet to 350°F (175°C). Carefully place the breaded fish into the hot oil and cook until golden brown and cooked through, about 4-6 minutes per side. Do not overcrowd the pan. Remove the fish from the oil and place on a wire rack or paper towels to drain excess oil.