Fried Fish
Fried Fish is one of the most well-known Hungarian dishes that everyone loves. The fish, most often carp, is coated in a breadcrumb mixture enriched with seasonings and then fried in hot oil. The golden brown, crispy exterior and the tender, mouth-watering interior provide a unique taste experience. Fried fish is often accompanied by a fresh tartar sauce, a slice of lemon, and a side of potato salad or bread.
This traditional dish is a great choice for festive tables or a simple family dinner, as it always provides the desired taste experience that the combination of fresh fish meat and crispy breading guarantees.
Ingredients for this recipe
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Preparation Steps
1
Rinse the fish fillets and pat them dry with paper towels. Season both sides with salt and pepper, and drizzle with lemon juice if desired.
2
Dredge the fish fillets in flour, then dip them in the beaten eggs, and finally coat them evenly with breadcrumbs, ensuring all sides are covered.
3
Heat the oil in a skillet over medium-high heat. Fry the fish fillets on both sides until golden brown and cooked through.
4
Transfer the fried fish to a paper towel-lined plate to drain excess oil.
5
Serve the fried fish with a fresh salad, mashed potatoes, or tartar sauce.
