✔ wolffish - 600 g (1060 g frozen)
✔ bread crumbs - 4 tbsp (40 g)
✔ flour - 2 tbsp (35 g)
✔ lemon juice - 1 tbsp.
✔ oil - 2 tbsp.
✔ salt - 1 tsp.
✔ pepper - pinch
If you’ve been following our site for a long time, you’ve probably noticed that we like to try new fish species that appear in stores, and we select the most delicious recipes for them. Not so long ago we came across a wolffish. Most often, it is sold sliced into portions, so the first thing we decided to try is to make a fish steak. And despite all the triviality of cooking, the wolffish steak turned out to be delicious, with its unusual type of meat.
A wolffish is a sea fish, also known as a “anarhichas”. It is quite scary in appearance, but we are not going to take pictures or live with it. We are interested in its healthy meat, rich in amino acids and trace elements.
In our stores, the wolffish is sold only in frozen form, so we choose the pieces not yellowed by improper storage. Otherwise, the fish may be spoiled. As I wrote earlier, I buy steaks, so I just have to defrost them in the fridge or at room temperature. If you are lucky enough to buy fresh fish, wash it, clean it and cut it into 3-4 cm thick steaks. Wash the thawed tooth under running water and dry with paper towels. Raw fish are jelly-like, so treat them carefully so as not to tear them apart. Because of the unusual consistency of the meat, you should also cook fish with a special approach. In today’s recipe, we will grill it in a breaded version.
To begin with, let’s marinate the wolffish a little, watering it with lemon juice (1 tbsp) and sprinkle salt (1 tsp) with pepper (pinch). Well coat the steaks and leave for 5-10 minutes.
The fish fillet is very tender, so this time will be enough. At this time we prepare the breading. You can use breadcrumbs or ground oatmeal, as we showed in the African catfish recipe. We will also need an egg and flour. We beat the egg in a deep plate until it is homogeneous, and the flour is poured evenly into a flat plate so that it is convenient to dip the wolffish steaks in it.
Now put a frying pan on the middle fire and pour into it oil (2 tbsp). It is desirable to use a non-stick frying pan so that the batter does not stick to the surface.
While the oil is warm, we pan the fish. To do this, diaper a piece of wolffish in flour, then a whipped egg and finally collapse in breadcrumbs.
Put the steaks in the pan and fry for about 3 minutes.
Then gently turn the fish over and continue to fry on the other side, also for 2-3 minutes.
When steaks are fried on both sides, turn them over for the last time and cover with a lid. Leave the fish under the lid for another 4-5 minutes so that it has time to prepare inside. In this case, our crispy breading will not lose its shape.
I recommend eating ready-made fish with potatoes, rice or vegetable salad. Also well complements the wolffish steak with sauce, such as non-spicy ketchup.
Bon appetit! Don’t starve 😋