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| Image by easternfisheries |
A well-heated pan and oil that's sufficiently hot is the key to making fish fillet with a good coating of batter. Resist the temptation to keep turning the fillets or the batter will stick to the pan instead of the fish. Just let it cook, following cooking times recommended.
Ingredients:
- 1 kilo fresh fish, cleaned, deboned and filleted
- 4-5 calamansi or 2 lemons
- 3/4-1 cup cooking oil
- 1 cup all-purpose flour
- Salt and pepper to taste
- 2 egg whites
Procedure:
- Slice the fillets into serving pieces. Squeeze calamansi or lemon juice over the fillets and refrigerate until ready to cook.
- Heat a large skillet over medium heat 1 to 2 minutes. Pour in cooking oil and increase heat to high.
- Spread flour in a shallow dish or waxed paper and season with salt and pepper.
- Dip fillets,one at a time in egg whites. Dredge in seasoned flour.
- When oil is sufficiently hot (the point where it starts to shimmer), drop fillets, one at a time. Reduce heat to medium. Be sure not to overcrowd the cooking pan. (A medium size skillet, for instance, can hold only three to four fillets at a time).
- For thin fillets (about half-inch thick), allow first side to cook for two to three minutes.For medium fillets (about 3/4-inch thick), let first side to cook 3 to 4 minutes. For thick fillets (1-inch thick), let first side to be cook for 4-5 minutes.
- With a heatproof spatula turn fillets over. Allow second side to cook 1 more minute for thin fillets, two to three minutes for medium fillets, and three to four minutes for thick fillets, Fillets are thoroughly cooked when flesh no longer looks glassy.
- When done remove from heat and drain on paper towels, Serve with lemon wedges, or malt vinegar or tartar sauce.
How to make the Tartar sauce:
Ingredients:
- 2 tablespoons chopped onions
- 1/4 cup pickle relish
- 2 cups mayonnaise
- Sugar to taste
- Salt and pepper to taste
Procedure:
- Combine all ingredients and mix until smooth. Serve with fish fillet.
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