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Fried White Fish
Serves 2 · About 35 min (10 min of this is just letting it sit after salting)
White fish fillets, such as cod, coated in panko and fried. Served with an easy tartar sauce made with mayonnaise.
① Salt the fish and let sit→② Get the cabbage and sauce ready→③ Coat the fish→④ Heat the oil→⑤ Fry
What to buy
Fish
Vegetables & fruit
Eggs, bread & flour
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How to make it
1
Salt the fish and let sit
- Lay the fish in a tray or on a plate, sprinkle 1/4 tsp salt on both sides and let sit 10 minutes (this pulls out the water that causes a fishy smell)
While you waitDrops of water have come out on the fish.
2
Get the cabbage and tartar sauce ready
- Stack 2 cabbage leaves, roll them up, and cut thinly from the end on a cutting board. Soak in a bowl of water for 5 minutes, then drain in a colander and put in the fridge
- Finely chop 1/8 onion, soak in water for 5 minutes, then wrap in a paper towel and squeeze out the water
- In a small dish, mix the onion, 3 tbsp mayonnaise and a pinch of salt (this is the tartar sauce)
- Cut 1/4 lemon into 2 wedges
How to tell it's doneThe cabbage, tartar sauce and lemon are all ready.
3
Pat dry and coat
- Pat the fish from step 1 very dry with paper towels. If large, cut in half on the cutting board. If you feel any bones, pull them out with your fingers
- Sprinkle with a pinch of pepper
- Line up 3 trays or plates. Put 3 tbsp flour in the 1st, beat 1 egg with 1 tbsp water in the 2nd, and put 200 ml panko in the 3rd
- Coat in this order: flour → egg → panko. Press the panko on lightly with your hands
How to tell it's doneThe fish is covered all over with panko.
4
Heat the oil
- Put vegetable oil 2 cm deep (about 400 ml) in a frying pan and set over medium heat
- Check the oil temperature: put the tip of dry cooking chopsticks in the oil. If small bubbles keep fizzing from the tip, it's about 170°C. If there are almost no bubbles, it's not hot enough yet. If big bubbles rush out hard, it's too hot, so turn the heat down
How to tell it's doneSmall bubbles keep fizzing from the tip of the chopsticks.
Be carefulOil may splatter. Do not leave while frying. Turn off the heat as soon as you're done, and clean up the oil only after it has cooled completely.
5
Fry
- Gently slide the fish in, away from you. Do not touch it for 2 minutes
- Turn over with cooking chopsticks and fry about 2 minutes more
- Put on a rack or paper towels to drain the oil
- Turn off the heat. Put the cabbage from step 2 and the fish on a plate, with the tartar sauce and lemon on the side
How to tell it's doneGolden brown on both sides. A chopstick poked into the thickest part goes in easily, and when you cut it, the inside is white, not see-through.
Be carefulFish is soft, so use cooking chopsticks and a spatula to turn it. The oil may splatter. Do not leave the stove while frying. Turn off the heat as soon as you are done, and clean up the oil only after it has cooled completely.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
It smells fishyYou did not wipe off the water that came out after salting in step 1. Next time, pat it very dry. Squeezing lemon over it makes it easier to eat.
The inside is see-throughNot fried long enough. Put back in the oil and fry 1 minute at a time. Cut thick fillets in half before frying.
The fish fell apartYou touched it many times while frying. Next time, wait 2 minutes and turn it only once.
The coating is soggyThe oil was not hot enough. Next time, check how the bubbles come out in step 4.
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