Fried Fish With Flour

FRIED PESCAITO Andalusian Recipe

Peanut or corn oil for frying. How to make crispy fried fish. one. In a shallow dish, mix the flour and seasoned salt.

Aylin Melendez

The fish is first coated in flour (which can be seasoned) and then in beaten egg, passing it directly to the pan. Flour, egg and breadcrumbs.

Aquaman's Wife

Fried fish is one of the alternatives and Pass the fish through the egg and then through the flour until it is well.

Fried fish shake without egg If you want a fried fish shake with mineral water, you simply have to mix a cup of water with chickpea flour.

Fried fish. Andalusian recipe EASY and DELICIOUS to make

Ingredients. FOR THE SHAKE. 3/4 cup of beer; 1/2 cup flour without baking powder; 1/4 cup whole wheat flour; 1/2 teaspoon salt.

Whenever we think of frying fish, a lot of different fish can come to mind and no, not all of them are prepared the same. Each elaboration has its trick. Marinated dogfish, pink mullet, anchovies, squid or cuttlefish are the ideal type of fish to fry in flour. The main thing in all this to be successful is that the quality of the fish is second to none; that’s why you have to buy in Siroco.

And the best fried fish is provided by battering in flour. Some tips to flour the fish and make it perfect: Size of the pieces. It is important that the pieces of fish and shellfish are small. Remove excess water from fish. Remove excess water with kitchen paper. It does not need to be completely dry, but it is necessary so that the amount of flour that adheres to its surface is just right and creates a crispy layer when frying that does not come off when removed from the pan.

Flour evenly. The main advantage of chickpea flour is that it withstands the high temperature of the oil very well, provides a very pleasant aroma and gives us a very characteristic crunch. It is essential to flour the fish very well, covering it everywhere, before frying it. In this way we create a protective layer for the product so that it is juicy on the inside and crunchy on the outside. The oil has to be very clean.

It is very important when frying that the container covers all the fish, so we recommend that you use a fryer or, failing that, a saucepan where the fish is completely covered by the oil; in this way we achieve a completely uniform frying. If we use a frying pan, in most cases, a part of the product remains in the air and it is difficult to control that they are cooked to the same point on both sides. We have to prevent the pieces of fish from sticking together during frying and that they have enough space to cook evenly.

It is best to do it in small batches and taking care that the oil does not get cold. Do not cover the pan during frying. Draining excess oil is very important. It is the best way we are going to enjoy the crunchy texture and that special flavor that fried fish has.