Recipe: Delicious Egg Coated Fish

Egg Coated Fish. Fish fillets are first coated in egg, then coated with flour, then fried on a frying pan. The resulting fried fish has a delicious crispy coating on the outside and juicy succulent fish on the inside. The panko crumb coating keeps the fish fillets crisp, and the oven makes cooking a breeze in this Dip the flour-coated fillets in the egg mixture and then coat them with the panko crumb mixture.

It's also good to rinse the fish in cold, clean water to remove any scale-bits or other stuff that might be. The egg fish goldfish is a fancy goldfish breed which lacks a dorsal fin and has a pronounced egg-shaped body. In Japan, the Egg-fish is called the Maruko. You can have Egg Coated Fish using 9 ingredients and 6 steps. Here is how you cook it.

Ingredients of Egg Coated Fish

1. It's of small size fish.
2. You need of termeric powder.
3. It's of blackpepper.
4. It's of corn flour.
5. You need of Egg.
6. Prepare of red chilli powder.
7. It's of Gram flour.
8. It's of Salt.
9. You need of Oil for fry.

Next, place the egg coated fish cutlets in the toasted breadcrumbs and coat them evenly. Use your fingers to gently press the breadcrumbs into the cutlets to form a smooth crust, with no cracks. Dip egg coated pieces in seasoned crumb mixture. Use flour, bread crumbs, cracker crumbs, or Rub lemon juice on fish before cooking.

Egg Coated Fish step by step

1. In a bowl, whisk the egg. Put the corn flour,gram flour,chilli powder,salt, mix it..
2. Take all fish spring salt termeric mix well..
3. Heat the oil in a large non-stick frying pan over medium-high heat..
4. Dip each fish in the bowl on both sides..
5. Put the fish coated with egg and flour on the frying pan.then  dip fry..
6. Cook for another 4 minutes, then remove from heat and serve..

This will help the fish maintain its color and add to its flavor. The Best Fish Coating Recipes on Yummly Saucy Lemon Fish Fillets, Fish And Chips, Garlic Butter Fish. Dip fish in egg mixture then coat with crumbs. When frying coated fish, using the right temperature is crucial.