Breading for baking, grilling or frying is a great way to prepare white fish. There's nothing quite like a crunchy, flavorful, well-cooked fish fillet for dinner. But how do they cook it so perfectly in the restaurant? Read on to learn how to make breading using the right ingredients and get a crispy crust in no time!
Steps
Part 1 of 2: Classic Breading
Step 1. Prepare the ingredients
You need the fish, the flour, the eggs and the breading. If you're using frozen fish, thaw it completely. In addition, it is advisable to dry the fish fillet under cold running water to remove any small pieces of scale or other impurities. If you use crackers for breading or need to make breadcrumbs, take your time to crumble them thoroughly. The smaller the crumbs, the better the result. Beat 1-2 eggs in a bowl with a small amount of milk until smooth. For classic breading, prepare these ingredients:
- Fish fillets of your choice. White fish like cod or tilapia are perfect.
- Flour
- Breadcrumbs or crackers shredded and seasoned
- 1-2 beaten eggs
- Milk or water
Step 2. Pour the ingredients into separate bowls
Put the crackers or other breading ingredient in one bowl, the flour in another, and the eggs in a third. It is useful to align them according to the order of use. On one side of the pan, place the bowl with the flour and eggs, and then the one with the breading as close to the pan as possible.
Season the breading, if it's not already seasoned. A pinch of salt and pepper is the classic choice, but you can add cayenne pepper, flavored salt, dill, or a mix of spices. Use the flavors you like best and follow your personal taste. Alternatively, you can season the flour
Step 3. Flour the fish
Take the fillets and place them in the flour covering them entirely, using your fingers to cover every crevice and cavity. This is an important step because it allows you to cover all the fish even where the pieces of crackers or bread do not reach, in this way you will get a perfect and uniform breading.
Step 4. Dip the floured fish in the eggs and then cover it with the breadcrumbs
Do not immerse the fillets in the egg for too long, they must not be soaked. Make a quick pass and take the fish to the next step in the breading. Dip the fillet into the flavored bread / cracker and cover it entirely with the help of your hands.
Step 5. Put the fillet in the pot
To fry breaded fish, heat 2 cm of vegetable oil in a skillet over medium-high heat. Add the fish and cook for 3-5 minutes on each side. Turn the fillet when the breading on one side is golden brown. It won't take long, so check the cooking carefully.
- Wait until the oil is hot (180 ° C) before adding the fish. If you feel that the oil is hot by placing your hand 7-12cm from the pan and if it splashes when you throw in a drop of water, then the temperature is correct. Avoid cooking too many pieces of fish at once, otherwise the oil temperature drops too much. If you fry at too low temperatures, you will get greasy and mushy fish.
- Alternatively, you can bake it in the oven. Place the breaded fillets in a baking dish or pan. Cook at 190 ° C for 15-20 minutes, turning the fish halfway through cooking.
Step 6. Refine and serve
Breaded fish goes well with a sprinkle of lemon, tartar sauce, malt vinegar or all these condiments together. Prepare some fries for a classic "fish-and-chips" or consider a healthier pairing and serve the fish with brown rice and green vegetables.
Part 2 of 2: Alternative Breadings
Step 1. Try different breading combinations
Fish is a versatile food that lends itself to new combinations. You can use crumbled fries, potato flakes, cornflakes, cornmeal, depending on what you have at home. Experiment to find what you like best.
- Do not use bread and make a double layer of flour. If you don't have bread on hand and don't feel like crumbling crackers, you can make two passes in the flour bowl instead of just one.
- In the southern United States, it's a classic cornmeal breading. This way you get a golden, super-crunchy crust that's hard to resist. If you have this type of flour available, don't hesitate to try it!
Step 2. Put the breading ingredients in a bag
Usually, when deep frying, you avoid the passage of the beaten egg and the fish goes directly from the flour to the deep fryer. If you are cooking a large amount of fish, or would like a simpler and "cleaner" process, consider putting some flour with the flavorings together with the breadcrumbs in a plastic or paper bag, add the fish and finally close everything. Shake the bag until the fish is completely covered and then immediately cook it in the oil.
Step 3. Try a beer batter if you want a thick, crunchy breading
Often liquid batter is used instead of dry breading to get a dish that is crunchy on the outside and soft on the inside. To prepare it, combine the following ingredients:
- Half a cup of flour
- A teaspoon of baking soda
- A pinch of salt
- Half can or bottle of beer
- Aromas to taste
Step 4. Add lemon juice to get rid of the strong "fishy" aftertaste
If you have decided to use a strong-flavored fish like catfish or salmon, or just don't like the intense taste of this food, add some lemon juice to the beaten eggs. Use this trick when cooking for the most demanding palates.
Step 5. Finished
Advice
- You can replace the beaten eggs with mayonnaise or tartar sauce and then pass the fish in the breadcrumbs.
- You can bread many foods by following the same steps above.
- Try to use one hand to dip the fish in the eggs and the other to dip it in the breadcrumbs. This way you don't get your hands too dirty.
- You can replace some of the breadcrumbs or crumbled crackers with grated Parmesan.
