Polish pan-fried fish fillets have a light, delicate flavor and crispy crust. Most of the fish the Polish pan fry are perch, carp, and other lake fish, but you can easily substitute any white fish for this Polish recipe. You can make the fish fillet recipe healthier by using whole wheat bread crumbs, organic BST-free milk, and a healthy oil that can handle high heat such as avocado oil. Pan fried fish goes great with Spinach or Potato & Cheese Pierogi.
PAN FRIED FISH RECIPE DIRECTIONS
1. Rinse thawed fish and soak (brine) for 30 minutes in a cold water mixture of 1/4 sugar and 2-3 tablespoons salt. You can skip this step, but it makes the fish tender, even if you accidently over-cook it.
2. Drain fish and pat dry.
3. Sprinkle fish with pepper, garlic powder, thyme, and salt on both sides.
4. Make three bowls, one with flour, 2nd with beaten eggs, and third with breadcrumbs.
5. Heat oil in large pan on high heat. Then dip fillets one at a time in each bowl in this order: flour, egg, and then breadcrumbs. Put fillets on pan and cook according to thickness of fish.
6. When fish is cooked, remove with a skimmer to a paper-lined basket, and serve with your favorite tartare sauce and a lemon wedge.
*Click "Add New Comment" below to leave a cooking suggestion about this Polish Recipe or Polish Recipes in general. We want your feedback!