Spicy coated fish fillets - Kryddpanerade fiskfiléer

SPICY COATED FISH FILLETS
Kryddpanerade fiskfiléer

Freshly fried, well-spiced fish fillets are always good. Decorate with lemon and serve with rice or potatoes and you have a lovely, quick and easy dinner.

4 servings

4 fish fillets, 14 oz to 1 1/3 lbs,

e.g. cod, bass or plaice
1/3 cup flour
1 tablespoon paprika
½ teaspoon salt
black pepper
¼ to ½ teaspoon cayenne
¼ teaspoon garlic salt
2 tablespoons oil for frying

Decoration:

lemon slices

Rinse the fish and dab it dry. Mix flour, paprika, salt, white and black pepper, cayenne and garlic salt on a plate. Coat the fish with this and shake any excess flour off.

Heat the oil in a frying pan, put in the fish (2 fillets at a time if you can’t space all 4 at once), lower the heat and fry for 2 minutes per side if you have thin fillets, 3 to 4 minutes per side if the fillets are thicker. The fish is ready when golden brown on the surface and the meat is white and firm. Put on a plate and keep warm under aluminum foil if you have to fry 2 at a time.

Decorate with lemon slices and serve with e.g. boiled potatoes or rice, tomato wedges and a remoulade sauce or soured cream mixed with dill, chives and parsley.

Enjoy!

Bella