How to Prepare Appetizing Shallow fried fish n potatoes #15minutes or less cooking

Shallow fried fish n potatoes #15minutes or less cooking. Description At the end of this lesson the student will understand the cooking method of shallow frying, including food preparation, amount of oil required. Sift the flour, baking powder, salt and pepper into a mixing bowl. Gradually add the ale, whisking continuously until the batter is smooth and free from lumps.

To successfully shallow-fry, the oil must be hot enough so the food sizzles as soon as it hits the pan, but not so hot that the outside The food should be dry or coated in a batter, flour or breadcrumbs for best results. Think fried chicken and fish; virtually all recipes call for some. Delicious fish fillet, shallow fried in butter and olive oil. You can have Shallow fried fish n potatoes #15minutes or less cooking using 13 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Shallow fried fish n potatoes #15minutes or less cooking

1. You need 9 of potatoes.
2. You need to taste of Salt.
3. It's of Oil for frying.
4. Prepare of Fried fish.
5. Prepare 250 g of fish fillet.
6. Prepare 1 TSP of black pepper.
7. It's 4 tablespoons of flour.
8. Prepare of Kachumbari.
9. It's 2 of tomatoes.
10. Prepare 1 of onion.
11. You need 1 of green bell pepper-hoho.
12. It's 1 of dhania.
13. It's 1 of lemon.

Serve with mashed or roasted potato. Your family will love it. www.munatycooking.com If you're intimidated by frying, you should start with shallow frying: There's less oil. And it's very important for this time of year We asked cookbook author Amelia Saltsman (who taught us, last year, the secret to easier deep-frying is adding a carrot) for her tips on shallow.

Shallow fried fish n potatoes #15minutes or less cooking instructions

1. Put all your ingredients togetherFor the preparation Peel the potatoes cut them in half so that they cook faster and put them in water.
2. Put them in a pan or sufuria with water add a pinch of salt and boil till ready but not disintegrating.you can also cover the pan to make it cook faster.
3. Once that is done lets work on the fish in another stove put a pan with a little oil in it since we plan on shallow frying the fish.
4. As we wait for the pan to become hot let's work on the fish it very simple.lay out three plates.cut the fish into manageable pieces in one plate.check for bones.season with salt and black pepper.
5. Put 4 tablespoons of flour on another plate and dust the fish with the flour on both sides this will prevent it from sticking when you fry it.
6. Do all this to all the fish pieces when done your oil will now be hot enough.
7. Fry the fish till brown on both sides.turn when one side browns.
8. As the fish is browning cut the tomatoes into half.deseed the tomato with a spoon.cut the tomato into smaller pieces.
9. Cut the onion into smaller pieces and blanch in hot water to remove the tanginess.
10. Remove the fish now it's ready,also check on the potatoes use a toothpick to prick them if they are soft they r ready.drain the water.
11. Heat oil in a pan and shallow fry the potatoes just to get that brown crust on them as they cook finish on your salad cut the hoho and dhania and sprinkle lemon juice and a bit of pepper if desired.
12. Serve the fish,potatoes n kachumbari with lemon slices on the side.

Shallow fried Bechamel Fish croquettes / fish cutlets recipe that's crunchy and creamy adapted from Julia Child's Mastering the art of french cooking. The advantage of bechamel is its creamy richness over other binders like potato or corn flour which can make the cutlet pretty dry and dense. Breaded with flour fish fillet with boiled potatoes and parsley. Some shallow-fried potatoes that i prepared myself. One of the ingredients i used caught fire, but luckily.it didn't char the fries.