You just can’t beat the crispy crunch of fried fish! Learn how to make this crowd-pleasing appetizer with Chef Nicole Gaffney of ColeyCooks.com.
Shallow frying tips made easy with these expert tips.
Coley’s Tips for Shallow Frying
Step 1For snackable bites, cut fish into 2-3 inch pieces. You can also shallow fry larger strips or fillets.
Step 2Heat the pan on high and use 1/2 – 1 inch of olive oil.
Step 3Place the breaded barramundi pieces gently into the pan, away from your body.
Step 4Do not overcrowd the pan!
Bonus tip: keep your hands goop-free when breading the barramundi by using one hand to handle dry ingredients (flour, panko) and the other for the egg wash.
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Sauce Instructions
Step 1Pour mayonnaise into a small bowl and mix in lemon zest, lemon juice, capers, dill pickles, minced shallots. Mix in half of the parsley.
Step 2Add remaining parsley to the top for garnish.
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CHEF TIP
Buy yourself a metal fish spatula or “fish spat” if you want to sound like a pro.