Found ling fish on sale. I browsed for battered fish recipes. Most recipes have similar ingredients for batter but different fish. Most recipes use cod and hake. Here’s it’s expensive, so I went for cheap fish that is firm. I bought four ling fillets to try out. I have something borrowed, something new and something I must have: spiciness hints from three different recipes for ingredients and method.

Google:” Ling is a member of the cod family. It is long and slender with a mottled olive and brown colour. The flanks are lighter with brownish blotches and the belly is white. It has delicious white flesh and is excellent in a range of dishes. They produce large, firm white-fleshed fillets that hold their shape during cooking and have a mild (not very “fishy”) taste. Tender when cooked to perfection, pink ling fillets are well suited to grilling, barbecuing and frying and their moist flesh works well in patties and in home-made crumbed fish nuggets.”

I have added spices, Italian seasoning and the flesh is moist inside as well as crispy outside and delicious. I am glad that it turned out well. Let’s bake!!!

Ingredients

4 pink ling fillets or any white fillet fish boneless
1/3 c plain flour
1/4 c breadcrumbs
1/4 c rice flour
2 eggs
2 Tbs fine cornmeal
2 Tsp Italian seasoning (OPT)
2 Tsp ground paprika powder
2 Tsp cayenne powder
1 Tsp baking powder
1 Tsp salt, plus extra for seasoning fish
1/2 Tsp dried onion powder
1/2 Tsp dried garlic powder
ground pepper, seasoning fish
3-5 Tbs butter or spray oil

Method

Preheat oven to 220C. Line a baking tray with baking paper and put in the oven to heat up. Place breadcrumbs in a non-stick frying pan over medium-high heat. Cook, stirring, for 3 minutes or until toasted. Transfer to a shallow dish. Allow to cool.

Mix all ingredients for dry breading in a shallow dish. Add eggs to another bowl and beat well. Season fillets with salt and pepper. Coat fish, 1 piece at a time, in flour, shaking off excess, then dip in egg, followed by breadcrumb mixture.

Then coat fillets again with flour mixture. This is so you can really pack on as much flour mixture as will stick! Place breaded fillets on a plate until you’ve breaded them all.

Remove hot pan from oven – careful, it’s hot! Add 3 Tbs of butter to pan to melt. Spread all over pan and put fillets on. Bake fish for 10 minutes. Flip, add another 1 Tbs of butter and finish baking for 5-10 minutes or until coating is crispy and fish is cooked through. Turn to grill and place the fillets in the grill mode for 2-3 minutes. Remove from grill and let fillet rest on the pan for 5 minutes, then serve immediately.

https://helenscchin.com/2023/12/22/crispy-baked-fish/

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