Crispy Patin Fish Fillet
Ingredients:
- 2 patin fish fillets
- 5 cloves garlic, finely chopped
- 2 teaspoons salt
- 2 teaspoons ground black pepper
- 1 lime, juiced
- 6 quail eggs
- All-purpose flour
- Plain flour
Instructions:
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Marinate the Fish: Begin by combining the lime juice, salt, ground black pepper, and finely chopped garlic. Rub this mixture generously over the patin fish fillets. Allow the fillets to marinate for about 15 minutes to absorb the flavors.
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Prepare the Coating: In a separate bowl, whisk the quail eggs until well beaten. Set aside. In another bowl, mix the all-purpose flour with the plain flour to create your dredging flour.
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Coat the Fish: Dip each marinated fish fillet into the beaten quail eggs, ensuring an even coating. Next, dredge the fish fillets in the flour mixture, coating them thoroughly. For extra crispiness, you can repeat the egg and flour coating process.
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Fry the Fish: Heat oil in a frying pan over medium-high heat. Carefully place the coated fish fillets into the hot oil. Fry them until golden brown and crispy, about 4-5 minutes per side, depending on the thickness of the fillets.
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Serve: Remove the fried fish fillets from the oil and drain them on paper towels. Serve immediately for the best texture and flavor.
Enjoy your crispy patin fish fillets as a delightful main dish or a savory appetizer!
