By coating fish fillets with flour and pan-frying them, you get a crispy, golden-brown crust on the outside and soft and succulent flesh on the inside. Cooking with flour is a quick and easy method of preparing fish while enhancing its taste and texture. You can choose from a variety of flours to coat your fish including all-purpose, whole meal, cornmeal or chickpea. Use milk to bind the fish to the flour and add seasonings if you want to enhance its flavor.
Pat the fish fillets dry with a paper towel. Set on a large flat plate. Sprinkle a little salt, pepper, paprika or any other flavorings all over the fish.
Pour a little milk in a wide-brimmed bowl. You can also whip an egg and use instead.
Spread all-purpose flour evenly on a large flat plate. Dip the seasoned fish completely in the bowl of milk. Shake to drain excess milk from it.
Set the fish on the plate filled with the all-purpose flour. Turn it over to coat the other side with flour.
Heat a little vegetable oil in a non-stick skillet on medium-high heat for 3 minutes or until smoking. Add the floured fish. Cook for 4 minutes on each side or until the fish fillets take on a golden brown hue.
Place the cooked fish on a paper towel before serving to get rid of excess oil.
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- If you want to give your floured fish a buttery flavor, fry it in an equal mix of butter and vegetable oil.
- You can also season your flour with flavorings instead of seasoning the fish.