Frying fish on the skin sounds difficult, but it’s relatively easy if you follow a few rules.
First and foremost, the skin should be crispy and the fish fillet should remain juicy and as translucent as possible.
Preparation:
- Fish fillets with a little lemon juice[restrict] and a pinch of salt and marinate for a few minutes. The salt also binds the protein. This prevents the unsightly escape of coagulated protein.
- Place the fillets with the skin in a little flour and shake off. Place in a (approx. 180°C hot) pan with hot fat and press lightly for a few seconds so that the entire skin surface is in contact.
- Fry over medium-high heat until white edge is 2/3 of the way up the side of the fillets. Remove the pan from the heat, turn the fillets and let them simmer for a while
- In the meantime arrange the plates
- In this case we chose
- Sauteed zucchini balls
- Sweet Potato Knobs
- melted cherry tomatoes
- White wine sauce flavored with turmeric
- Provencal olive oil lattice as a garnish
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