Fried fish in a crispy breading


  • 4 carcass of any white fish (cod, haddock, tilapia, mullet, hake, sand lance);
  • 4 large potatoes;
  • 2 eggs;
  • 2 tbsp.tablespoons flour;
  • meal for boning;
  • sunflower oil;
  • salt.
Another recipe: breaded fish in poppy


Clean fresh potatoes, grate it on a coarse grater.Press your hands to remove any excess moisture.You can use a colander to all the water probably came.

In a bowl, combine the grated potatoes, flour, eggs and salt to taste.Be sure to obtain a homogeneous mass, and the salt is distributed evenly throughout the mixture (salt can be added at the very end, even when applying for a table).

Put pan on medium heat, add the vegetable oil.

roll fish carcasses from both sides in flour."Wrap" them into potato mixture.This can be done hands, and with a spoon only in the first case - reliable.Gently move the wrapped fish in the heated pan.When the crust begins to brown, you need to turn the fish on the other side, reduce heat and cook until tender


To fish in potato crust garnish you can not cook, because this dish is quite independent.As an optional supplement your regular salad of fresh tomatoes and cucumbers, or any other light salad with sunflower oil.

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