Deep-Fried Fillet of Fish
- 4 fish fillet (halibut or cod), salted and peppered
- lemon juice
- 100 g flour
- 2 eggs, beaten
- 200 g LEIMER breadcrumbs
- concentrated butter for the pan
- 1 clove of garlic, chopped
- 1 lemon
Season the fish on both sides, sprinkle with lemon juice, then turn it over first in flour, then in beaten egg, at last in breadcrumbs. Fry the coated fish fillets at moderate heat on both sides in plenty of concentrated butter until they are golden yellow. In doing so, shake the pan frequently and let some concentrated butter flow across the fillets so that the coating raises like a fluffy soufflé. Garnish the crisply coated fish fillets with lemon wedges or lemon slices.
- Why not also try LEIMER Golden Breadcrumbs for a particularly golden-brown coating.
- Fry the fish fillets directly after coating. Only in this way does the coating become nicely crispy.
- Chicken cutlets as well as turkey hen cutlets can be coated in the same manner. The meat should in any case be cut or flattened thinly and evenly.
- You can replace one third of the concentrated butter with mild plant oil.
- To save time, use our LEIMER fish coating mix. The crust becomes thinner, the savoury mixture already is ready-to-use for coating. You need neither extra lemon nor spices.