How to Blends Eating on a Dime Fried Minced Fish

Catherine Taylor
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
How to Blends Eating on a Dime Fried Minced Fish
Page content

How to Blends Eating on a Dime Fried Minced Fish Delicious, fresh and tasty.

Fried Minced Fish. The Best Minced Fish Recipes on Yummly Slow-roasted Beef Tenderloin With Red Wine Mushroom Sauce, Reduced-fat Baked Cod, Oven-baked Swiss Steak Fried Gefilte Fish, a singularly British Jewish food, is made with minced fish, onions and spices, and fried, for a lovely, crisp on the outside, soft on the inside bite. About a year ago, I posted a recipe for the traditional Gefilte fish , and as I explained then, the word Gefilte means "stuffed fish" in Yiddish, and this is how you say it: As the name suggests, deep-fried fish is going to require a pan with a deeper interior.

You can't possibly get a better combination here.

So here is a ridiculously simple fried fish recipe that I can guarantee you will be demolished in seconds.

Chopped and fried gefilte fish, or 'C&F' as it was known in our house, was a regular fixture on our family menu.

You can cook Fried Minced Fish using 4 ingredients and 2 steps. Here is how you cook it.

Ingredients of Fried Minced Fish

  1. Prepare 1 of big fish.

  2. It’s of White pepper.

  3. You need 1 of egg.

  4. It’s of Salt.

My Grandma would make it every week, on a Thursday.

The pan-fried patties were crispy and purposefully salty; the Princess Chicken was very moist, lightly-flavored, skin was springy; and the walnuts were just like candy.

The fish cakes were nice and dense and held together nicely.

A great way to use and kind of leftover white fish.

Fried Minced Fish instructions

  1. Wash and debone the fish.Then minced it.Place in a plate then seasin with pepper and salt.Then fry it..

  2. Let it cool the cut into cubes.Crack and beat the egg.Slowly dip each and fry until the egg egg.Flip on each side.

I used left over sheep head fish.

The fish itself shares a familiar square, minced "whatever white fish is selling at low prices this season" vibe with many other fast food restaurants, though it is crispier than most.

Proving that "crispier" doesn't always equal "better," however, the breading forms almost a kind of protective shell around the fish inside, and tends to break.

Place the flour in a shallow dish and season with garlic salt.

Dredge the fish in the flour, making sure to coat both sides.