Fish fried in a pan until crispy
4 servings
30 minutes
This recipe is the embodiment of simplicity and flavor perfection in Russian cuisine. The crispy crust enveloping the tender white fish fillet adds an appetizing texture to the dish, while light salt and pepper enhance its natural taste. The cooking method, combining frying and baking, preserves the fish's juiciness, making it particularly enjoyable to eat. Traditionally, such dishes were prepared in rural homes using available ingredients. Today, it is perfect for a cozy family dinner or lunch with friends. Serving with lemon or tartar sauce adds a hint of acidity and freshness to the flavor, creating a harmonious ensemble of aromas. This dish, filled with warmth and culinary tradition, can provide true gastronomic joy.
1
Place the baking tray in the middle of the oven and preheat to 150°C. Pat the fish dry with a paper towel and season generously with salt and pepper.
- White fish fillet: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
2
In three shallow bowls (or plates), place flour, eggs, and breadcrumbs separately. Season each lightly with salt and pepper.
- Wheat flour: 2 glasss
- Chicken egg (large): 1 piece
3
Dip a piece of fish first in flour, then in eggs, and finally in breadcrumbs. Press the fish firmly against the plate to adhere a thick layer of crumbs. Place it on the dish with the clean side down.
- White fish fillet: 4 pieces
- Wheat flour: 2 glasss
- Chicken egg (large): 1 piece
4
In a large skillet, heat the oil over medium heat until it sizzles. Place the fish pieces, breadcrumb side down, in the bottom of the skillet.
- Peanut oil: 3 tablespoons
5
Cook for 5 minutes, moving the fish slices until a golden crust forms. Carefully flip the fish and place it in the oven. Cook in the oven for about 5 minutes.
6
The fish will be ready when it can be easily pierced with a knife. Serve with lemon wedges or tartar sauce.
- Tartar sauce: to taste
