Breading fish to broil, bake, or fry is a delicious way of cooking white fish. Once you know that basics of preparing a dredging mixture to coat the fish, you can experiment with your own variations and seasonings.
A basic breading involves fish, flour, egg, and coating. If you’re using frozen fish, defrost it thoroughly. It’s also good to rinse the fish in cold, clean water to remove any scale-bits or other stuff that might be stuck to it. If you’re using crackers or need to make your own bread-crumbs, take some time to crunch them up as thoroughly as possible. The smaller the crumb, the better the crust will be eventually. Beat 1-2 eggs into a bowl with a small amount of milk or water to smoothen out the mixture.
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