Recipe of Speedy Homemade-style fish fillet

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a special dish, homemade-style fish fillet. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tilapia fish fillet preparation William Solomon. Top chinese-style-fish-fillet recipes just for you. Fish isn't cheap—and a mangled mess all over your cutting board is just plain sad. But with some basic knife skills and a little practice, you can easily skin Use the sharpest knife you own.

Homemade-style fish fillet is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Homemade-style fish fillet is something which I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have homemade-style fish fillet using 8 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Homemade-style fish fillet:

1. Prepare fish fillet, I used Tilapia
2. Make ready lemon juice
3. Make ready salt
4. Prepare black pepper
5. Make ready flour
6. Get turmeric powder
7. Get vegetable oil
8. Prepare hot pepper or any other spices

Explore the vast fish fillet collection available. A note on fish scales: Before you fillet a whole fish, it should be scaled. Doing the job yourself isn't difficult, but it's messy, because the scales tend to fly all over and you find them in weird places around the kitchen for days after. For this reason, we always ask the fish monger to do the scaling for us.

Steps to make Homemade-style fish fillet:

1. Put the fillet in a deep bowl
2. Pour the lemon juice on top of the fish then add salt , pepper and any other spices/flavours you like
3. Leave the fish in lemon juice for 40 min
4. In another bowl mix the flour with tumeric well
5. Put each piece of the fillet in the flour mix and make sure the flour cover both sides of the fillet
6. Heat a cooking pan over the stove. Add few drops of oil
7. Put the fish fillet on the pan and flip it to the other side after one side is golden
8. Repeat for all the peices

Doing the job yourself isn't difficult, but it's messy, because the scales tend to fly all over and you find them in weird places around the kitchen for days after. For this reason, we always ask the fish monger to do the scaling for us. So you've got a dead fish, a knife, and, well, you should have some gloves for this. Tools: Fillet knife, fillet gloves Rinse the dead fish using ocean or purified water — tap makes it taste funky — and if you're going to cook it with the skin on, descale it using the dull edge of the fillet. Make sure you're using a sharp knife to make the cut.

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