Fried marinated fish
2 servings
30 minutes
Fried marinated fish is a gourmet dish of European cuisine that combines the tenderness of white fish with the aromatic flavor of marinade featuring lemon juice and parsley. The history of this dish traces back to ancient traditions of fish preparation in Europe, where marinades were used to enhance flavor and tenderness of the fillet. Dipped in airy batter and fried to a golden crust, the fish acquires a crispy texture while retaining its juiciness inside. Served with aromatic sauces, this dish becomes versatile: it is perfect for both a light dinner and a festive feast. Each piece is a balance of freshness and rich flavor that leaves a pleasant aftertaste.
1
Cut the fish fillet into long pieces 1 cm thick. Mix some vegetable oil, lemon juice, salt, pepper, and parsley. Add the fish, mix well, and let it sit for 20-30 minutes.
- White fish fillet: 200 g
- Vegetable oil: to taste
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Chopped parsley: 2 tablespoons
2
In the meantime, make the dough. Slightly heat the milk and add the yolk, salt, a bit of vegetable oil, and flour. Mix well. Whip the egg white into a stiff foam and add it to the dough. Gently mix.
- Milk: 80 ml
- Chicken egg: 1 piece
- Salt: to taste
- Vegetable oil: to taste
- Wheat flour: 80 g
3
Heat vegetable oil in a pan. Pat the fish dry with a paper towel and dip it in batter. Fry the fish pieces for 2 minutes until golden brown. Place on a paper towel.
- Vegetable oil: to taste
- White fish fillet: 200 g
4
Place on plates and serve with any sauce.
- Vegetable oil: to taste
