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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