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Fish & seafood
Pan-Fried River Fish
A helpful guide on properly prepping and pan-frying river fish to eliminate any muddy odor and achieve a crispy crust.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Gut and scale the fish, remove the fins, tail, and head, rub with salt to remove the slime, and rinse well.
2
Cut the fish into pieces no thicker than 3 cm.
3
Soak the fish for 20 minutes before frying in milk mixed with salt and pepper.
4
Drain the fish in a colander, let the milk drip off, and pat dry with a paper towel.
5
Dredge each piece of fish in all-purpose flour.
6
Heat a skillet over high heat, add a blend of vegetable oil and butter.
7
Pan-fry the fish over medium heat uncovered until golden brown, then flip and finish cooking.
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