Catfish fillet in egg batter
1 serving
20 minutes
Fillet of wolf fish in egg batter is a tender and juicy dish where the fish is covered with a light and aromatic shell. Wolf fish is famous for its dense yet soft meat that pairs perfectly with the savory batter. The origins of this recipe lie in culinary creativity where classic breading techniques blend with modern ingredients. Almond flour adds a subtle nutty note while parmesan enhances the flavor richness. Fried to a golden crust, the fillet retains its juiciness inside, and the mayonnaise dressing along with fresh basil completes the flavor composition. This dish is suitable for both everyday dinners and special occasions, impressing with its refined taste and appetizing appearance.
1
Crack the egg into a deep container and add olive oil.
- Chicken egg: 1 piece
- Olive oil: 1 tablespoon
2
Add mayonnaise (1 tablespoon).
- Homemade mayonnaise: 2 tablespoons
3
Season with a pepper mix.
- Ground pepper mix: 1 teaspoon
4
Add parmesan.
- Grated Parmesan cheese: 1 teaspoon
5
Then add almond flour.
- Almond flour: 1 tablespoon
6
Add salt and mix well.
- Salt: to taste
7
Thoroughly soak the fish in the mixture.
- Fillet of wolffish: 1 piece
8
Place the fish on a hot dry skillet, add the remaining mixture. Once the bottom is browned, flip it over.
9
Fry for about 7 more minutes, then transfer to a plate and dress with mayonnaise. Garnish with basil leaves.
- Homemade mayonnaise: 2 tablespoons
- Green basil: 1 sprig
10
Serve hot, seasoned with black pepper.
- Ground black pepper: to taste