CAÇÃO FRITO COM CASQUINHA CROCANTE - Dica do Pescador - Delicioso! Fácil de Fazer!

Rinse dogfish fillets under cold water and pat dry with paper towels.

In a shallow bowl, whisk together eggs and milk until well combined.

In another bowl, mix all-purpose flour, cornmeal, garlic powder, onion powder, paprika, salt, and black pepper.

Dip each dogfish fillet into the egg mixture, allowing excess to drip off.

Coat the fillet in the flour mixture, pressing gently to adhere.

Heat cooking oil in a large skillet over medium-high heat until shimmering.

Carefully place coated fillets in the hot oil, avoiding overcrowding the pan.

Fry the fillets for 3-4 minutes on each side until golden brown and crispy.

Use a slotted spatula to transfer fried fillets to a paper towel-lined plate to drain excess oil.

Serve hot with lemon wedges and a sprinkle of chopped parsley.

Spice Level:

Allergens