Breaded wolffish from the pan

Ingredients

• 2 skinless wolffish fillets (about 180 g each)
• 2 tbsp flour
• 1 egg
• 50 g breadcrumbs or panko
• 4 tbsp rapeseed oil or clarified butter
• Salt, pepper
• 1 organic lemon

Method

1. Cut the fillets into two or three pieces of even thickness and pat them thoroughly dry. The coating only sticks to dry fish.
2. Set out three deep plates: flour, the beaten egg with a pinch of salt, and the breadcrumbs.
3. Season the fish with salt and pepper. Dredge it first in flour, then in egg and finally in breadcrumbs, and press the crumbs on lightly.
4. Heat the fat in a large frying pan over medium heat. It is hot enough when a few crumbs sizzle straight away.
5. Fry the fish for about 3 to 4 minutes per side until the crust is golden brown. Do not put too many pieces in at once, or the fat cools down and the coating turns soft.
6. Doneness test: inside, the flesh is white, no longer glassy and flakes easily.
7. Drain the pieces briefly on kitchen paper and serve them straight away with lemon wedges.

Tips

• The firm, elastic flesh is good for frying and steaming, less so for the barbecue (Fischlexikon).
• Serve with potato salad, tartar sauce or peas.
• Wolffish matures late and is extremely rare in German waters. Only keep what the rules allow and check the origin when buying. More in the profile.

Atlantic wolffish: profile