Just made this for dinner using fresh grouper and grass fed
butter. Super easy to make and delicious! Definitely better than eating at a
restaurant
Ingredients
LEMON BUTTER SAUCE:
- Salt and finely ground pepper
- 1 tbsp fresh lemon juice
- 60 g / 4 tbsp unsalted butter , cut into pieces
CRISPY PAN FRIED FISH:
- 2 tbsp oil (I use canola)
- Salt and pepper
- 2 tbsp white flour
- 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
SERVING:
- Finely chopped parsley, optional
- Lemon wedges
Instructions
LEMON BUTTER SAUCE (SEE VIDEO):
First ,Place the butter in a light coloured saucepan or
small skillet over medium heat.
Then ,Melt butter then leave on the stove, whisking /
stirring very now and then. When the butter turns golden brown and it smells
nutty - about 3 minutes, remove from stove immediately and pour into small
bowl. (Note 2)
Add lemon juice and a pinch of salt and pepper. Stir then
taste when it has cooled slightly. Adjust lemon/salt to taste.
Set aside - it will stay pourable for 20 - 30 minutes. See
Note 3 for storing.
CRISPY PAN FRIED FISH:
Pat fish dry using paper towels. Sprinkle with salt &
pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess
flour off well, slapping between hands if necessary.
Heat oil in a non stick skillet over high heat. When the oil
is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2
minutes until golden and crispy on the edges, then turn and cook the other side
for 1 1/2 minutes (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with
about 1 tbsp of Sauce (avoid dark specks settled at the bottom of the bowl),
garnish with parsley and serve with lemon on the side. Pictured in post
with Kale and Quinoa Salad.Enjoy Your Meal !!!
