We recently had a rather interesting meal for breakfast: pan-fried trout with a few fresh salad ingredients (pepper, tomato, cucumber) and a Greek yoghurt dip (sprinkled with spices like pepper, cumin and paprika).
Frying fish is really easy. Put a little oil in a pan and let it heat up on a medium high heat. You start with the skinless side facing down. Cook the fish for about 5-8 minutes before turning it over and cooking the skin side down for a further 5 minutes or so until golden. This way the skin is crispy when you serve it.
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