FoodChef's secret: Elevating Christmas fish with fried onion breading

Chef's secret: Elevating Christmas fish with fried onion breading

Although there are plenty of recipes for fish, on the Christmas Eve table they most often appear in the classic version, which is fried. This method works well for any fish, not just the traditional carp. A chef friend shared with me his secret addition to the breading.

Fried fish with vegetables
Fried fish with vegetables
Images source: © Adobe Stock

While frying fish may seem simple, it requires a bit of knowledge and experience. Choosing the right fat and employing the correct frying technique is crucial. And the breading? My chef friend revealed that it significantly influences the taste.

The chef's trick for fish breading

The breading makes the fish skin crispy, while its flesh stays moist. The first step is key. Before breading, make sure to thoroughly dry the pieces of fish. First coat them in flour to ensure the breading sticks properly, then dip them in egg, and finally in breadcrumbs mixed with your favourite spices. My chef friend has an additional trick related to the breading.

It involves adding fried onions to the breading. You can easily buy them in the store, but check the label. It's preferable if they don't contain flavour enhancers, hydrogenated palm oil, or preservatives. If you have extra time, you can prepare the fried onions yourself. We have a tried-and-tested recipe.

Fried onions

Ingredients:

  • 2 onions,
  • 2 tablespoons of plain flour,
  • 2 tablespoons of corn flour,
  • 8 tablespoons of cooking oil,
  • salt and pepper to taste.

Preparation method:

  1. Peel and chop the onions into small cubes. Sprinkle them with half of the flour and coat the pieces thoroughly.
  2. Heat the oil in a frying pan, then fry the onions, stirring frequently.
  3. When the onions start to brown slightly, sprinkle them with the remaining flour.
  4. Continue frying the onions, stirring constantly until they turn a dark golden colour, about 20 minutes. They should be quite dry.
  5. Towards the end of frying, season the onions to your liking.
  6. Place the ready onions on a paper towel to absorb excess fat. Once cooled, they're ready to be added to the breading.

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