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Encyklopédia rýb |
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Pure vegetable fat and oil are most suitable for frying fish as there is less spitting from the pan. Turn the fish over in flour beforehand (flouring). The NORDSEE fried fish seasoning or NORDSEE fish coating is ideal for this method. Fry the fillets in a teflon pan on a moderate heat and always on the meat side first. Afterwards fry the fish on the skin side. This allows the fillet to keep its form.
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