Deep-fried fish fillets - double-breaded with beignet batter and breadcrumbs
Deep-fried fish fillets © kvalifood.com
Recipe with video - I already have a recipe for pan-fried fish fillet on kvalifood. So why add one about deep-frying the same thing? Because fish fillets turn out great when deep-fried. The breading tastes good, and the fish tastes good. But on top of that, the method I use in this recipe works for deep-frying just about anything — fish, chicken, schnitzel, vegetables, and so on. So fish fillet is also a good way to show the technique.
Ingredients
- 1 portion beignet batter
- 2 dl (¾ cup) breadcrumbs
- 1 tsp salt
- 5-10 fish fillets
- 1-2 l (1-2 qt) neutral oil for frying
Method
Mix the beignet batter.
Mix the salt and breadcrumbs together.
Heat the oil to between 300°F (150°C) and 355°F (180°C). Closer to 355°F (180°C) is best.
Dip the fillets in the beignet batter. Let them drip until only a few drops fall.
Dip them in the breadcrumbs. Shake off any excess — it just forms hard lumps.
Fry 2-3 at a time in the hot oil. They must not touch each other, or they will fry together.
When they are golden, take them out and place them on absorbent paper — kitchen roll or paper towels.
Notes
Even though I am frying fish fillets here, you can use this method to fry almost anything.
For example, I often bread my Southern fried chicken this way.
But it works just as well for (jumbo) shrimp, vegetables, thin slices of chicken breast (nuggets), Wiener schnitzel, and so on.
Fish fillet - mmhhh © kvalifood.com