CRISPY AND CRUNCHY LEMON AND PEPPER FISH FILLET 🐟🍋🌶🔥.
Ingredients:
* 4 fillets fish (flounder or tilapia or any fish of your choice)* 1/3 cup extra light olive oil
* 1/4 cup lemon juice
* 1/2 tbsp ground black pepper
* 1 tsp smoked paprika
* 1/2 tbsp Himalayan salt
* 1/2 tbsp garlic powder
* 1/2 tbsp onion powder
* 1/2 cup white whole wheat flour (more as needed)
* extra light olive oil (for frying)
Instructions:
* Cut each fillet into half lengthwise and pat each one dry.
* In a separate bowl combine the olive oil, lemon juice, garlic powder, black pepper, smoked paprika, salt and onion powder together and mix well. Pour the marinade over the dried fish fillets and allow to set for at least 10 minutes.
* Place the flour in a separate bowl or dish and coat each fillet with flour, being sure to cover both sides. Shake off any excess flour and set each fillet aside to rest for a few minutes to allow the breading to set and dry which will help your crust be more stable.
* Heat a saucepan on med-high heat and add just enough olive oil to cover the bottom. When the olive oil is hot (but not smoking) add a few fillets. The olive oil should begin to bubble immediately upon adding a fillet.
* Fry the fish for 2-3 minutes per side until the bottoms are golden brown. Flip each fillet and fry on the other side for an additional 2-3 minutes.
* When both sides are golden brown, remove the fillets and set them on paper towels to drain off any excess olive oil.
* Serve immediately.
* Cut each fillet into half lengthwise and pat each one dry.
* In a separate bowl combine the olive oil, lemon juice, garlic powder, black pepper, smoked paprika, salt and onion powder together and mix well. Pour the marinade over the dried fish fillets and allow to set for at least 10 minutes.
* Place the flour in a separate bowl or dish and coat each fillet with flour, being sure to cover both sides. Shake off any excess flour and set each fillet aside to rest for a few minutes to allow the breading to set and dry which will help your crust be more stable.
* Heat a saucepan on med-high heat and add just enough olive oil to cover the bottom. When the olive oil is hot (but not smoking) add a few fillets. The olive oil should begin to bubble immediately upon adding a fillet.
* Fry the fish for 2-3 minutes per side until the bottoms are golden brown. Flip each fillet and fry on the other side for an additional 2-3 minutes.
* When both sides are golden brown, remove the fillets and set them on paper towels to drain off any excess olive oil.
* Serve immediately.
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