Fish nuggets from african catfish. The meat from this fish is very tasty, firm and, most importantly, almost boneless. And just if you are bothered by many bones in the Christmas carp, you can choose this fish.
No. of servings
Wash fresh fish fillets and dry with a paper kitchen towel.
Remove the skin from the fillets. It's harder, but with a little patience it works. We recommend to pick up the skin in the thicker part of the fillet and slowly separating it by pulling the meat. It will help if you catch the skin in a paper kitchen towel, it will not slip.
Cut the fish into pieces and salt.
Coat the nuggets in flour, whipper eggs (if necessary, you can whip other eggs) ...
... and in breadcrumbs.
Put in fryer.
Immerse in oil and fry at 645°F (340°C) F (340°F (170°C) C) for 4-5 minutes. (You can also fry the fish in oil in a pan).
Remove the fish basket from the oil and let it drip.
Serve with potato salad.