Fried fish with a crispy crust

Votes: 5

Time: 25 min.
Complexity: easily
Servings: 4

Fried fish pieces in a crispy breading are perfect as a main course with a side dish and salad, or as an appetizer with a dipping sauce. This dish uses cod fillets. The pieces are first dredged in flour, then moistened with egg, and then dredged again in a mixture of breadcrumbs, dry mustard, and cayenne pepper. This breading adheres well to the fish and completely coats it. Fry the pieces in a generous amount of vegetable oil and serve. The cod turns out juicy and tender, and the crust is very crispy and savory.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 - 0.9 kg fresh cod
Vegetable oil, for frying
0.5 cups premium flour
2 large eggs
2 tablespoons of cold water
2 cups breadcrumbs
0.5 tsp mustard powder
1/4 tsp cayenne pepper (a couple of pinches)
Lemon wedges and malt vinegar, for serving
Special equipment: 3 disposable foil pie pans

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cod, mustard powder, ground cayenne pepper, breadcrumbs, eggs

Cooking the dish according to the recipe:

Pour 5 cm of vegetable oil into a large frying pan. Place the pan on a large burner and heat the oil over medium heat. To test if it's hot enough, drop a cube of white bread into the oil. The bread should brown within 40 seconds.
Cut the cod into 4 portions weighing 170-220 g each; season with salt and pepper. Place a couple of tablespoons of flour in a pie dish. Mix the egg and water in a second dish. Mix the simple breadcrumbs With dry mustard and cayenne pepper in a third pan. Dredge the fish in flour, then dip in egg, and finally coat with breadcrumbs. Carefully place the fish in hot oil and fry for 5 minutes on each side until golden brown.