Fish fried in flour
4 servings
60 minutes
Flour-fried fish is a simple yet exquisite dish rooted in traditional Scottish cuisine. Its history is closely tied to fishing practices, where fresh catches were fried in flour to preserve their natural juiciness and tenderness. This cooking method gives the fish a golden crust and appetizing crunch while keeping the inside soft and flavorful. A moderate amount of salt enhances the natural taste of river fish, and frying over low heat ensures even cooking without a burnt flour taste. The dish pairs excellently with potatoes, fresh vegetables, and lemon, making it a versatile choice for dinner or lunch. The ease of preparation and rich flavor make it a favorite among traditional cuisine enthusiasts.
1
We clean and gut the fish. We salt it and mix it in a pot or another suitable container.
- Salt: 30 g
2
Pour oil into a hot pan. Dredge the fish in flour and place it in the pan.
- Vegetable oil: 200 ml
- Wheat flour: 200 g
- Freshwater fish: 1 kg
3
Immediately reduce the heat to minimum. Fry on one side for about 10-15 minutes. The process is long, and it's better to use two pans. But with this frying method, the flour won't burn. The fish will be crispy and golden without the smell of burnt flour.
