Icy Fish in Paprika and Lemon Zest Crust
Main Dishes • Russian
Description
Icy fish has a bright, slightly sweet, and fresh flavor with a tender yet firm texture. It pairs excellently with a rustic sparkling wine—from a local vineyard to a Catalan cava. The best side dish for icy fish is mashed carrots mixed with garlic, cheese, and sour cream.
Ingredients
- Icefish 18 pieces
- Wheat Flour 10 oz
- Lemon 6 pieces
- Paprika 4 spoons
- Salt 1 tablespoon
- Ground Black Pepper 1 tablespoon
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Thaw the fish in the refrigerator and remove the entrails, as they can be bitter. Mix the flour with paprika, black pepper, and salt. Grate the zest from all the lemons and rub it onto each fish. Be sure to also add a bit of zest into the empty cavity.
Step 2
Spread the flour mixture on a large board and coat each fish in it. Heat vegetable oil in a frying pan (the amount depends on the size of the pan, and therefore on the number of fish that can fit in it at once). In any case, you don't need a lot of oil — the fish is not deep-fried, but simply pan-fried.
Step 3
Once the oil is hot, fry the fish for about three to four minutes on each side. Be sure to change the oil occasionally, rinsing the frying pan to remove any burnt flour.
Step 4
When serving, drizzle the fish with the juice of the same lemons that were used to make the zest.
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