Ice fish breaded with paprika and lemon zest
8 servings
30 minutes
Ice fish has a bright, slightly sweet, shrimp-fresh taste and pliable, elastic flesh. It goes well with a rough sparkling wine, from Abrau-Durso to Catalan cava. The best side dish for ice fish is carrot puree mixed with garlic, cheese and sour cream.
1
Thaw the fish in the refrigerator, remove the entrails as they are bitter. Mix flour with paprika, black pepper, and salt. Grate the zest from all the lemons and coat each fish with it. A little zest should also be added to the empty belly.
- Ice fish: 18 pieces
- Wheat flour: 300 g
- Lemon: 6 pieces
- Paprika: 4 tablespoons
- Salt: 1 tablespoon
- Ground black pepper: 1 teaspoon
2
Spread the flour mixture on a large board and coat each fish in it. Heat vegetable oil in a pan (the amount depends on the size of the pan and thus the number of fish that can fit in it at once). In any case, you don't need a lot of oil — the fish is not deep-fried, just sautéed.
- Wheat flour: 300 g
- Ice fish: 18 pieces
- Vegetable oil: 100 ml
3
Heat the oil and fry the fish for about three to four minutes on each side. The oil should be changed from time to time, rinsing the pan from burnt flour.
- Vegetable oil: 100 ml
4
Pour the fish with lemon juice squeezed from the same citrus fruits used for making the zest.
- Lemon: 6 pieces