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Crispy Pan Fried Fish

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$0.00
Serves:
3-4
Cooking Time:
15-20 minutes
Special Diets:
Gluten free (with Gluten free flour)
Print Recipe:
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      • 4 fish fillets of snapper or trout (165 grams each)
      • 2 tablespoons of Spice Zen Spicy Fish Rub
      • 1/2 cup flour (all-purpose gluten free flour for gluten free option)
      • 1 free range egg, beaten
      • 1/4 cup water
      • 1/3 cup rice bran oil
      • 1/4-1/2 teaspoon salt
      • Tartare dipping sauce
      • 4 vine- ripened tomatoes, sliced
      • 1 Avocado, sliced

 

 

  1. Season the fish fillets with 1 tablespoon of the Spice Zen Spicy Fish Rub and salt.
  2. Take a shallow bowl and combine the flour and 2 teaspoons of the Spice Zen Spicy Fish Rub.
  3. Whisk the egg with water and the remaining 1 teaspoon of Spice Zen Spicy Fish Rub in another bowl. Dip the fish in the flour mix, then in the egg mixture and again in the flour mix.
  4. Heat a large skillet with oil over a medium heat and fry the fish for 4 to 5 minutes on each side.
  5. Serve immediately with tartare dipping sauce, sliced tomatoes and avocado. Enjoy!

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      • 4 fish fillets of snapper or trout (165 grams each)
      • 2 tablespoons of Spice Zen Spicy Fish Rub
      • 1/2 cup flour (all-purpose gluten free flour for gluten free option)
      • 1 free range egg, beaten
      • 1/4 cup water
      • 1/3 cup rice bran oil
      • 1/4-1/2 teaspoon salt
      • Tartare dipping sauce
      • 4 vine- ripened tomatoes, sliced
      • 1 Avocado, sliced

 

 

  1. Season the fish fillets with 1 tablespoon of the Spice Zen Spicy Fish Rub and salt.
  2. Take a shallow bowl and combine the flour and 2 teaspoons of the Spice Zen Spicy Fish Rub.
  3. Whisk the egg with water and the remaining 1 teaspoon of Spice Zen Spicy Fish Rub in another bowl. Dip the fish in the flour mix, then in the egg mixture and again in the flour mix.
  4. Heat a large skillet with oil over a medium heat and fry the fish for 4 to 5 minutes on each side.
  5. Serve immediately with tartare dipping sauce, sliced tomatoes and avocado. Enjoy!
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