Brazilian
Receitas Baratas

I always liked to prepare myself Economic and practical recipesAnd today I will share a secret that changed the way I was frying the fish at home. Frying fish It may seem simple, but the technique that I will show makes the fish super crunchy, dry and still avoids that dirt of the oil on the stove, which greatly facilitates daily life in the kitchen.

How to fry

To make this recipe, start seasoning fish in your own way, bread with a mixture of flour and corn flour, quickly passes the water to remove the excess and then fried in the hot oil. The result is a crunchy and dry fish, without splashes of oil. Take a look at the complete recipe below with suggestions and suggestions.

How to fry the crunchy fish without dirt the stove

Recipe ingredients

  • 500 g of tilapia fillets (or fish of your choice)
  • Half lemon juice
  • Saffron to taste
  • Lemon pepper to taste
  • Black pepper to taste
  • Gets up to taste
  • 1 cup of wheat flour
  • 1 cup of corn flour
  • Water to moisten the fish
  • Fry

Prepare the mode

  • Season the fillets with lemon juice, saffron, lemon pepper, black pepper and salt.
  • Mix well and leave marine for about 10 minutes.
  • In a container, mix the flour, corn flour and a pinch of salt.
  • Pass the fillets in the flour mixture, covering the entire surface to ensure crunchiness.
  • Then dip any fillet breaded in the water, removing the excess so that it does not drop.
  • Heat the oil in a pan and fry the fillets until it is golden on both sides, about 3-4 minutes on each side.
  • Remove and place on absorbent paper to remove excess oil.

SUGGESTIONS

Let the fish reach the room temperature before condemning to better absorb the flavors. The mixture of wheat flour and corn flour guarantees a crunchy and dry cone. Passing the fish in the water before the frying prevents the oil from splashing and keeping the stove clean. Use very hot oil so that the fish froze quickly and become crunchy, without immersing you. Avoid moving the fish too much in the pan so as not to break the cone.

Revenue combinations

To be crunchy fish It combines very well with citrus sauces, such as vinaigrette or lemon sauce, as well as light contours such as green salad, white rice or potatoes. For a special touch, try to serve with Sicilian lemon slices to improve taste.

Conclusion

Frying fish With this technique of passage of the water before the oil changed my way of cooking. In addition to leaving the crunchy and dry fish, avoid dirt and splashes of oil, making the preparation safer and more practical. This economic and easy recipe is perfect for those who want a delicious fish without complication. Try it and look at the difference in taste and consistency.

Why pass the fish in the water before frying?

The passage of the fish in the water creates a film that avoids the splashes of oil and helps to form a crunchy and dry cone.

Can I use any type of fish in this recipe?

Yes, any fish of your choice can be prepared with this technique, such as Tilapia, hidden or whim.

How long should I marinate the fish?

The ideal is about 10 minutes for the dressing to be penetrated without leaving the fish very acidic.

What is the advantage of mixing wheat flour with corn flour?

This combination guarantees a crunchy consistency outside and maintains the soft interior.

Can I fry the fish in a little oil?

Yes, but the oil must be hot so that the fish froze quickly and are not immersed.

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