The fried whiting with a crispy crust is ready. Take them out and place them onto kitchen paper to remove and absorb excess fat. Coat each fish one by one in the cornmeal mixture and set aside on. Wash and lightly season the fish with salt and pepper. Heat the oil over medium to low heat and fry the fish until they aquire a nice golden color. In a medium bowl, combine the cornmeal, cayenne pepper, all-purpose flour, salt and pepper, and basil to taste. This will add an incredible crunchiness and an interesting texture to them - soft and tender meat on the inside and a crispy crust on the outside. Take the whiting fillets and dredge them in the flour one at a time and shake off excess. Stir well by hand, so that a a nice layer of flour sticks to them and is absorbed where the fish are moistened with lemon. Mix the flour with the dried garlic and pour it over the fish instead of rolling it one by one. Rub the cleaned, washed and dried fish with tarragon, lemon juice and salt and leave them for 30 minutes in the refrigerator. When you consume them, you will see that in any case, the bone separates incredibly easily almost on its own and does not leave unwanted unpleasant small bones. Fry the fish until golden brown, about 5 minutes per side. Heat the oil in a large skillet over medium-high heat. Dip the fish pieces into the milk mixture, then coat with the flour mixture. In a separate bowl, beat together eggs and milk. Use your tongs to transfer the fish onto a plate. In a bowl, combine cornmeal, flour, sugar, baking powder, salt, and pepper. Take the tray out and put the whiting on a plate. When the skin starts blistering with burnt patches, the fish is done 5. Put the tray back into the oven and set a timer for 1 to 2 minutes. You do not need to remove the bone, so that they stay whole during frying and for a better and more aesthetic appearance. Grab the tray and quickly turn each fish over so the skin-side faces up. Clean the fish from the head and entrails.
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