![]() Once they cool down they will crisp up nicely. Once the fillets are browned on both sides, remove them from the pan and place them onto some paper towels so that any excess olive oil can drain off. If that happens, be sure to scrape it out and remove it before frying the next batch. Some of the flour may make a bit of a sludge on the bottom of the pan. Once the undersides are browned (2-3 minutes), gently flip them over and fry the other side. Ensure each fillet is laid flat so they can cook evenly. Place some fillets into the pan but do not overcrowd them. This is going to be a shallow fry so not a lot of oil is needed. ![]() Once the fillets are coated and rested, heat your pan on med-high heat and pour just enough olive oil to cover the bottom. Once breaded, let your fillets rest for a few minutes before frying to allow the flour to absorb any moisture and dry enough to form a stable crust. Given the sometimes fragile nature of fish, I don’t recommend using the shake method of putting the fish and flour into a bag and vigorously shaking it. Shake off any excess and set it onto a tray while you bread the rest. Cover it with the flour and gently press down on it to ensure that the coating sticks and covers the entire fillet. Simply place a fish fillet (that’s coated in the oil-based marinade) onto the flour. This is all we’re going to need for the breading. In another tray or dish, add some white whole wheat flour. Allow the marinade to set for at least 10-15 minutes to as much as an hour to work its flavorful magic. Pour the marinade over them and rub it in with your fingertips to ensure that each fillet is fully covered. Pat your fillets dry using some paper towels and lay them out on a tray or in a dish or bowl. Make the marinade by adding the lemon juice, garlic powder, black pepper, smoked paprika, salt and onion powder to the oil and mix well.
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