Coating Fish Before Frying
There are different ways in which we can fry fish. Before frying it’s a good idea to use a light coating on it as it protects the delicate fish fillets and helps keep them moist during frying. Also, it brings a different taste to the fried fish making it more delicious.
- Make a dry blend of herbs and spices which is paprika onion and garlic powder, dried thyme and oregano, white, black and cayenne pepper and salt to taste.
- Mix snipped chives and a little grated lemon zest into fine bread crumbs or flour.
- Make a paste of chili powder, garlic paste, onion, ground pepper and salt to taste
- Apply a little bit of soy sauce and lime and mix it in bread crumbs or flour
- Mix fragrant herbs and spices such as chopped fresh dill, crushed fennel seed and coarsely ground pepper
To fry fish choose pieces of equal thickness to make sure it is evenly cooked. The temperature of the fat using for frying, whether it is oil or butter, is important. Meaning if the temperature of the fat using is too low the coating applied on the fish will be soggy and unfortunately fall apart. And if the temperature is too high, the fish will cook too quickly sometimes unknowingly making the fish get burnt. Salmon, when seasoned and fried, would make a great alternative for this pita salmon sandwich.