For a Whitefish it is advisable to leave the skin on when frying. It keeps the fish meat juicy. Crispy and well seasoned skin taste really good.
Crispy Panfried Whitefish
The whitefish can be served with a mashed potatoes and warm salad of fennel and carrots sautéed in lemon butter.
Ingredients
- 600 g two whitefish fillets, about 300g each scaled, of course
- 1 teaspoon sea salt
- 0.5 teaspoon sugar
- 0.5 tsp white pepper
- 0.5 teaspoon dry dill
- 1 teaspoon butter
- 1 teaspoon cooking oil
Instructions
- Rinse the whitefish fillets and place on kitchen paper to dry. Grind the spices in a mortar to a very fine mixture. If you do not have a mortar, mix the spices in a cup.
- Season the whitefish fillets all over and cut in half – so now you have four pieces to fry. You can also make narrower strips.
- Take a thick-bottomed pan. A good quality coated pan is easiest for the fish.
- Heat the pan to a high heat and add a little butter and oil. Smooth the oil with kitchen paper. Do not over butter the pan. You want to fry the whitefish, not boil it.
- Place the fillets in the pan, skin side down. Fry for a couple of minutes, you can check occasionally that the skin is nice and brown and crispy.
- Turn the fillet skin side up, fry for another 30 seconds and then quickly move to plate.
- Lift the fried whitefish skin side up onto the dish. Serve immediately while the skin is still crispy.
Ravintoarvot (suuntaa antava opas)
Calories: 164kcalCarbohydrates: 1gProtein: 30gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 78mgSodium: 667mgPotassium: 454mgFiber: 1gSugar: 1gVitamin A: 32IUVitamin C: 1mgCalcium: 16mgIron: 1mg
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Last Updated on October 14, 2024 by Flavorado
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