Fried fish (Pohana riba)
Procedure
Thoroughly mix flour and all spices in one bowl. Beat eggs into a second bowl.
Prepare a third bowl with breadcrumbs.
Dry off fish and cut bigger pieces into two. First coat them with flour
mixture. It needs to be an even coat and without too much flour (tap the
excess). Once coated, transfer to the second bowl with egg wash and just
quickly coat both sides. Do not leave fish in eggs for more than a few seconds.
Lastly, transfer to the last bowl with breading and make sure it’s fully
coated, without any wet spots. Place on rack once done and repeat for each
piece.
Add enough oil into the pan to cover pieces to about ⅔ of their height. Heat to
medium (4-5/10) and drop fish in. Move it slightly to ensure it doesn’t
stick. Flip every few minutes until golden brown (about 15 minutes or so).
Once done, place on a rack for a minute to drain excess oil.
Ingredients
|
|
|
| 1 kg |
Rockfish |
2 lb (about 10 pieces) |
Dredge 1
|
|
|
| 50 g |
All-purpose flour |
⅔ cup |
| 8 g |
Salt |
1½ tsp |
| 3 g |
Garlic powder |
1 tsp |
| 3 g |
Smoked paprika |
1 tsp |
| 1 g |
Black pepper |
⅓ tsp |
Dredge 2
Dredge 3