fried-fish

BEST-EVER FRIED FISH

3tbsp plain flour salt and black pepper 1 large egg, beaten 30g (1oz) fresh white breadcrumbs 4large plaice fillets, skinned sunflower oil lemon wedges to garnish.

These plaice fillets are shallow-fried in a crisp coating of fresh breadcrumbs. This is far superior to be a batter coating in both flavour and texture, and it protects the fish from the heat of the fat and keeps it moist, in the same way as batter.
1- Sprinkle the flour into a shallow dish and season with salt and pepper. Pour the beaten egg into another dish, and sprinkle the breadcrumbs into a third.
2- Lightly coat the fish fillets with breadcrumbs (see box, below).
3- Heat a little oil an a large frying pan, add the coated fillets, in 2 batches if necessary, and fry over a high heat for 2-3 minutes on each side until they are crisp, golden, and juicy inside.
4- Lift the fillets out of the frying pan with a fish slice and then leave to drain briefly on paper towels. Serve the fish at once, garnished with the lemon wedges.

Coating fish fillet
Dip the fillet into the seasoned flour, to coat. Shake off any excess.
Dip the floured fillet into the beaten egg, letting any excess drain off.
Dip the fillet into the breadcrumbs, making sure it is evenly coated.