FISH FILLETS

Many of  Italian dishes the  'Fish Fillets' is most popular in a meal.Let's learn today, "Fish Fillets's a very simple recipe.

Which Fish Is Best?

For quick stove top cooking, go for a white fish fillet. For today's tutorial, we used tilapia, but any lean white fish can be cooked with this stove top technique: tilapia, cod, bass, grouper, haddock, catfish, and snapper. If you're in doubt, just tell the fish seller how you're planning to cook the fish and ask them which fish they recommend. 

Ingredients :

• Fillets = 4 pics without fish bone
• Egg= 1 beaten
• Bread kramba = 1 packet
• Chile sauce= 2 Teaspoon 
• soy sauce= 2 Teaspoon 
• -Oil or Butter-As the amount of needed
• Salt= To taste 
• Pepper powder-
• Lemon juice -2 Teaspoon 
• Oyster sauce-1 tsp

Fish Fillets cutting strategy :

At first Disembowel of the fish. Keep only the middle part of the head and tail cut off. In the middle of the central part of the spinal cord into two pieces and remove it. Take the left fork into the side of the fleshy part of the spinal cord.These two pieces to create the filet.

Instructions :

1. Pat the fish dry: Use a paper towel to pat the fish dry on both sides.

2. Sprinkle with salt and pepper: Sprinkle the top of the fish generouslywith salt and pepper.

3. Warm the oil in the skillet: Warm the olive oil or butter in a skillet over medium-high heat. The pan is ready when a flick of water sizzles on contact with the pan.

4. Lay the fish in the hot pan: Lay the fish, seasoned-side down, in the pan.

5.Cook for 2 to 3 minutes: Cook the fish for 2 to 3 minutes without moving it. When ready to flip, the underside should look golden and crispy. It should also release fairly easily from the pan using a fish spatula. (Not a problem in an non-stick skillet!)

6.Season the other side of the fish: While the first side cooks, season the other side with salt and pepper.

7.Flip the fish and cook for another 2 to 3 minutes: Flip the fish to the second side and cook for another 2 to 3 minutes. When ready, the fish will be opaque all the way through and flake apart easily.

8.Serve immediately: Serve the fish while still hot from the pan with any finishing garnishes. White fish can often be very flakey after cooking; don't worry if it flakes apart a bit as you 

serve it.