White fish fillet is ideal when you want a light but satisfying dinner in a matter of minutes. And to prevent the fish from being bland and falling apart, one trick is enough – light breading with lemon and spices. It cooks faster than buckwheat, and you eat it with such pleasure as if you ordered delivery from a restaurant.
Ingredients:
white fish fillet – 4 servings
1 egg
3 tbsp. spoons of flour
juice of half a lemon
salt, black pepper, a pinch of ground ginger or paprika
vegetable oil for frying
How to cook:
- Rinse the fillet and dry with a paper towel.
- Cut into portions if necessary.
- Sprinkle with lemon juice, salt and leave for 2-3 minutes.
- Beat the egg with a pinch of salt.
- Place flour mixed with pepper and spices on a plate.
- Dip each piece of fish first in flour, then in egg, then in flour again. This way the breading will be crispy and the fish will remain juicy inside.
- Heat a frying pan with oil. Add fish and fry for 3 minutes on each side. Turn over carefully with a spatula.
- Serve immediately hot, with a slice of lemon and fresh herbs. The crumbs are crunchy, the fish melts in your mouth, and there is almost no smell.
Bon appetit!
