Frying fish so that it doesn’t fall apart in the pan, remains juicy, but at the same time is covered with a crispy crust is quite a task that sometimes even experienced cooks cannot cope with.
Sometimes it even seems that you will have to give up your favorite dinner - for example, when you suddenly discover that you have run out of the flour needed for frying.
Luckily, there is a substitute for this product that will save you from running to the store - instead of flour, you can use semolina for breading.
You will be known as a real culinary genius if you add spices such as thyme, dill, coriander, paprika or others to the breading.
Remember: to form a crispy crust, the carcass must be thoroughly rolled in semolina, after adding a little salt.
You should only put the fish on the frying pan when its surface is hot enough – this point is also important for an appetizing appearance and impressive taste.
Fry the fish for a few minutes on each side, and at the end transfer it to paper towels to absorb excess fat.
The dish is usually served hot, after the fish has been sprinkled with lemon juice.
