Christine McFadden, aka The Dorset Foodie, gives us a step-by-step guide that makes breading and frying your own fish fillets a piece of cake.
FIRST
Prepare your coatings (the amounts are enough for two fairly thick skinless fillets)
• Spread out 5–6 tbsp of flour on a plate. Season with salt and freshly ground black pepper. Jazz up with mustard powder or paprika if you like.
WHY: A plate gives you enough room to lay the fillets flat and coat them evenly.
• Lightly beat 2 free-range eggs and pour into a wide shallow dish. Position this next to the flour.
WHY: Having plates in a row streamlines the egg-and-bread-crumbing process.
• Spread out two large handfuls of stale breadcrumbs on a plate. Position this next to the eggs.
WHY: Stale breadcrumbs quickly become crisp when fried. Fresh breadcrumbs don’t.
NEXT
• Pat the fillets dry with kitchen paper, then dredge with flour, brushing off any excess.
WHY: Flour helps the egg stick. It will slide off if the fillets are wet and slippery.
• Lower each fillet into the egg. Brush over all the surfaces, then lift up the fillet to drain.
WHY: If you don’t drain the egg, the crumbs won’t stick properly.
• Working quickly, dip the fillets into the crumbs and press them over all the surfaces.
WHY: Speed is of the essence for a crisp coating.
MEANWHILE …
• Pour enough vegetable oil into a frying pan to come about 10mm up the sides. Heat until you see a shimmering haze, or a small cube of bread browns in 30 seconds.
WHY: The oil must be really hot to seal the coating.
• Add the fillets to the pan. Cook in batches if necessary.
WHY: If you overcrowd the pan, moisture can’t evaporate and the fillets will steam instead of becoming crisp.
FINALLY
• Cook until a golden crust forms on one side, then turn and cook the other side. Allow 2–3 minutes a side for thin fillets, and 4–5 minutes a side if they are 1–3cm thick.
• Drain on crumpled kitchen paper before serving.
• Remember that fish continues to cook as it waits to be served. Eat it as soon as you can.