Lightly floured fish fillets

A German who lived for half of her life in other European countries (UK, NL, IRL). My cooking taste is heavily influenced by Asian and Oriental flavours. I’m posting my food almost daily on Pixelfed.eu - find SylkeWeb in the Directory.

TOTAL TIME 20 minutes
My mum used to make lightly floured fish at many opportunities but she always used wheat flour. I have recently discovered that rice flour often works better for frying, so that’s what I’m using these days.

Servings: 3

400 g fish fillets, could be zander (pike perch), cod, red perch, hake, plaice

50 g rice (and/or wheat) flour to dust the fish (browning works better with wheat)

Salt

White pepper

3 Tbsp neutral oil

80 g butter or clarified butter (ghee)

Remove all fish bones as much as possible. Cut the fillets to a size that’s easy to turn in your frying pan.

Prepare a plate with highish edges with the flour.

Wash the fish and pad dry. Season with salt and pepper and dredge in the flour.

Heat the oil (or butter/ghee) in a good frying pan and fry the fillets on a medium to high heat on each side for no more than 3 minutes.

If you used oil, turn the temperature down to medium and add butter or ghee, fry each side for another 2 minutes, No need to do this if you used butter/ghee straightaway. Should the pieces be very thick, also cover the pan with a lid and turn the heat right down to low to make sure the insides get cooked properly.

Servings: 3

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