Fried Redfish

by Editorial Staff

Summary

Prep Time	30 mins
Total Time	30 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Rinse the fish inside and out with cold water and dry with paper towels. Chop the bay and sage leaves into small pieces. Strip the rosemary leaves from the twigs and also finely chop. Mix the herbs with the crushed or very finely chopped garlic in a small bowl, add a little salt and pepper and mix with a little olive oil. Do not use too much oil, otherwise it will run out of the fish afterwards. If dried herbs are used, let them steep for a while to allow the herbal aroma to develop. Fill the herbal paste into the fish belly and seal it with a toothpick.
Then dust the fish on both sides with a little flour, fry slowly in olive oil in a pan over a medium to low flame. The right time to turn is reached when the meat is cooked at the thickest point to the middle - can be checked at the point closed with the toothpick. Important: turn the fish only once, then it will be really crispy and will not disintegrate! After frying the fish, add a little salt and pepper.
Mediterranean vegetables are an excellent accompaniment.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.