How To Fry Fish
from Italian Traditional Food

Some useful tips on how to fry fish

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Here are some ideas on how to fry fish. For fish such as fillets of sole, or plaice, or small whole sole, an egg and breadcrumb coating is best. More friable (easily crumbled) fish, such as haddock or whiting, are best fried in batter.

Most fried fish should be garnished with sprays of fried parsley and a savoury butter such as maitre d'hotel or anchovy, which should be served separately. Great care should be taken when handling a deep fat bath or fryer. When fat is heating, make sure that the handle of the fat bath or fryer is pushed to one side so that there is no danger of it being caught or knocked over.

More information on how to fry fish

Fat is inflammable; if any is spilt, wipe it up at once. Keep the outside of the fat bath clean so that there is no chance of any fat catching alight, which can easily happen if it is overheated, so treat hot fat with the greatest of respect. If fat does catch fire, smother it with a cloth - do not splash water on it or attempt to move the blazing pan. If you have to leave the kitchen at any time while cooking with fat, turn off the heat from under the pan.

Fried fillets of sole or plaice

As a main course, allow 2 fillets per person from a fish weighing about 11/4lb (skinned on both sides). Wash the fillets, dry thoroughly and roll in seasoned flour, beaten egg and white breadcrumbs.

When ready to fry, heat the fat bath and place the wire basket in it. When the correct temperature is reached, take up fillets and holding each end between a finger and thumb, twist them. (This is done to avoid sogginess when deep fat frying. It reduces the flat surface which would normally come in too much contact with the serving dish and the other fillets. The resulting fillets also look more attractive).

Lower the twisted fillets to the surface of the fat and gently let go; put in about three at a time. When fillets are a deep golden-brown, lift out basket and stand it on a plate or tray. Leave for 1-2 minutes before lifting out fillets on to a hot dish. Scatter over fried parsley and serve pats of maitre d'hotel butter separately.

As you can now see, how to fry fish is not that difficult.

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