Low-fat wafer-thin breading with a wire tea strainer
If you are a friend of fried fish fillet (without breading), unfortunately you had to make the following finding: The filet stuck in the pan, and the crust broke when loosened. Who else is over you fat fatty breading of ready-made fish dishes? such as. If you practice it as described below, you no longer have to accept it.
First, dry the fillet with kitchen paper.
Take a commercially available wire-tea strainer (the narrower the stitches, the better) and add some cornstarch or potato flour to the sieve and pass the sieve over the fillet with light tapping, like sprinkling icing sugar on cakes. Then turn and dust the back as well and immediately in as hot a pan about two minutes per side? on request also longer? roast meat.
The result is a slightly crispy wafer-thin crust that absorbs only a little fat. No more sticking in the pan.
