Deep-Fried Fish Fillets - Double Breaded with Breadcrumbs

Prep 35 min Total 40 min

Fried fish fillets © kvalifood.com

Recipe with video — When my mother-in-law asks the kids what they want to eat when they visit, the answer is always “fish fillet.” Usually some kind of flatfish. It’s one of my favourite dishes too. When I make them myself, I double-bread them. A wonderfully thick, crispy crust to eat through. It also stretches the fish a little further.

Ingredients

Yields 4 servings

  • 5–10 fish fillets
  • 1 dl milk
  • 2 dl flour
  • 1 tsp salt
  • 2 eggs
  • 1 tsp salt
  • 2 dl breadcrumbs
  • oil, for frying
  • butter, for frying

Directions

Mix the salt and flour together well.

Mix the salt and breadcrumbs together well.

Beat the eggs together.

Put the fish in a container and pour the milk over them.

Heat the pan. When it is hot enough, add oil and butter. Let the butter foam and settle.

Take one fish at a time out of the milk. Let it drain well.

Dip it gently in the flour. Shake off the excess flour.

Dip it gently in the eggs. Shake off the excess egg. It should only drip slightly.

Dip it gently in the breadcrumbs. Shake off the excess breadcrumbs.

Place on the pan and fry until golden. Don’t turn them too often, but often enough to see whether they’re getting done or starting to burn.

They brown more easily if left to sit without being turned.

The fish must not touch each other in the pan. There needs to be room for the steam to escape, otherwise they risk going soft instead of golden.

Add more fat to the pan as needed.

Notes

I count on at least 2 fish fillets per person.

If it’s your first time making this and you feel a little uncertain, just bread all the fish first and then turn on the pan afterwards. The fish won’t suffer from sitting with breadcrumbs on them before frying. It can make the process less stressful, though it takes a little longer.

If the fish browns unevenly, there is too little fat in the pan.

It’s important that the pan is hot. Otherwise the fish will be overcooked before the breading turns brown.

I use plaice in the recipe, but all flatfish and almost any white fish will work.

A fried fish fillet © kvalifood.com