Any type of fish is suitable to implement your plan. I chose the easiest option. Firstly, the sea bass fillet is almost boneless. Secondly, it is flat, which does not create any difficulties during frying; there is no need to worry that the middle or sides will remain raw.
In addition, you can adjust both recipes to your own taste and taste. This applies, for example, to various varieties of peppers, onions, and herbs. They can become full members of the grocery list.
Ingredients
as needed vegetable oil, flour, salt.
For recipe 2 you will need the same thing + one (two) eggs.
How and what to do:
Before using any cooking method, I will definitely do the following:
- I will wash the fish;
- only then will I cut it into portions;
- salt the pieces evenly on all sides;
- Heat up a frying pan with oil.
The simplest frying in flour
After these manipulations, to perform the first version, while the frying pan is heating up, I will send the fish into flour.
Before frying it, I will get rid of the excess white helper. That's all the subtleties of cooking, thanks to which the fish will receive a golden, tender crust.
Frying in batter
To implement the second plan, before rolling the fish in flour, I will break the eggs in a separate bowl.
I'll beat them.
I saturate the fillet pieces with the egg mixture.
Then I will hold them suspended so that there is no excess liquid.
I'll roll it in flour and shake off the excess.
And I’ll fry the fish until it’s golden brown and appetizing.
There is always some egg mass left. You can use it to cook scrambled eggs, omelettes, and add it to other dishes. I do it even simpler.
I pour it over the last pieces remaining in the pan.
Thus, ingenuity and a thirst for experimentation help to always find something new, to create something with a “zest” from a familiar dish.
