Jan 13

Jan 13 How to fry a fish fillet

Ever since I started fishing 30 years ago its been an ongoing debate, how to fry a fish fillet, and who does it best!
In Denmark the old way of doing it was to dip the fillet first in milk, then in flour, then in a wipped egg and finally in bread crumps. I am not a big fan because it is more bread than fish and all that bread soaks up to much grease.

So years ago many of us ditched the old way and started just turning them in flour with salt and pepper and thats how I am still doing it. It is sort of messy so instead I use a clear freeze bag and shake the fish fillets with the flour mixture.

Video in danish

In the video I am making Plaice fillet, but you can use this recipe for basicly any fish you wan't to fry.

Ingredients for 4 persons:

8 fish fillets.

3 table spoons of flour. In the video I use wheat flour, but Rye flour is really nice instead.

1 teaspoon salt 1/2 teaspoon pepper.

Olive oil and butter for frying, you can use oil, butter, margerine etc for frying, I just prefer a mix of Olive oil and butter.

How to:

Add flour, salt and pepper into the freezing bag and shake it to mix it.

Heat a frying pan, on my stove I use 8 on a scale from 1 to 9, on the ship I use 7 out of 9.
Add some olive oil and some butter.

Add some of the fish fillets one at the time so they are unfolded when they are put into the bag. Shake the bag until the fillets are all covered in flour.

Put the fillets directly onto the frying pan.

Fry them until they are nice golden brown before turning them, thats usually 2-3 minutes, turn them and let them fry until done, usually 1 minute more.
It is important not to fry them more than once on each side, doing it this way avoid making them dry and overdone.

Note: Do not keep the fillets in the bag with flour for too long, they tend to soak the salt and become to salty that way.