W
ell I thought I'd share a little recipe action with you guys. It took my awhile to get this right but now my pan fried filets come out perfectly every time.
Start off with freshly caught fish of your choice. I like rockfish or sculpin but any mild flavored white fish will do
Fillet fish, rinse with fresh water and pat dry with paper towel, place aside.
In a bowl beat 1 egg for every pound of fillet. Set aside
For a nice crispy breading I like to use cornbread stuffing mix, crushed down to a nice fine consistency. Spread on a plate and set aside
Then set up your station with your fish, a bowl of flour, your egg and stuffing crumbs
Salt and pepper fish to taste, dredge in flower, dip fillet in egg and completely coat in crumbs
Use about 2 tbsp of goid olive oil in a non stick pan. Too much oil and you get mushy breading. Heat on high then just before placing fish in the pan reduce heat to med/med high.
Cook on one side for approximately 3min give or take for size/thickness of fillet.
Flip fillet and finish off by browning the opposite side.
Fillet should turn out firm and crisp with an opaque center
I like to drizzle a bit of seasoned rice vinegar to taste.
Enjoy!