Crispy fish delight: Chef's onion twist transforms classic dish

While frying fish might seem straightforward, it requires knowledge and experience. The choice of fat and frying technique is important. And the breading? My chef friend revealed to me that it has a significant impact on the taste.

The breading makes the fish skin crispy, while its flesh remains moist. The first step is crucial. Before breading, the pieces of fish should be thoroughly dried. Then coat them in flour to prevent the breading from sticking, followed by egg, and lastly in breadcrumbs with your favourite spices. My chef friend uses one more trick concerning the breading.

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

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 half of the flour over the pieces and coat them thoroughly.
2. Heat the oil in a frying pan, frying the onions in it and stirring frequently.
3. When the onions start to brown slightly, sprinkle them with the second portion of flour.
4. Continue frying the onions, stirring constantly until they are a dark golden colour, about 20 minutes. They should be quite dry.
5. Towards the end of frying, season the onions to taste.
6. Place the ready onions on a paper towel to absorb the excess fat. Once cooled, the onions are ready to be added to the breading.