Pan Fried Crispy Silverside

  • 1 lb Silverside Panamei
  • 1 cup all-purpose flour
  • 1/2 cup canola oil
  • Salt and ground black pepper, to taste
  • Coarse sea salt to taste
  • Lemon wedges to serve

Put the flour in a large bowl or paper bag and combine with salt and pepper. Pat dry the silverside, and toss them in the flour to coat them evenly.

Heat a large frying pan with canola oil, when a bit of flour sizzles when dropped in, it is hot enough for adding the fish.

Cook them quickly in a single layer in the pan, turning them once; this may need to be done in batches.

Let them drain the excess of oil on a tray with paper towel and keep warm until all are done.

Arrange the silverside on a platter and sprinkle with coarse sea salt; serve immediately with lemon wedges.

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