Fried Fish With Lemon and Butter
Put a large pan on high heat with a little oil. Season both sides of the fillets with a little salt.
Lower the fillets into the pan one at a time, holding the thin end. Lower them in away from you, so you don’t get splashed with hot oil.
Leave the fish alone, unless it curls in which case, as I mentioned above, rest a ramekin or saucer on top to encourage it down.
When the flesh has turned opaque to about halfway through the fish, turn, add a knob of butter, and cook for one more minute. Then remove from the pan and set somewhere to rest.
Take the pan off the heat, squeeze in the lemon, and add a big knob of butter. Stir it round to emulsify and lift any flavor and pour over your fish.
Serve with boiled new potatoes and broccoli. And that is pure class.
I went to the shop to buy some fillets of bass for my wife and I came away with red snapper because it looked better. My point is, this recipe works for any small fillet of fish: bream, bass, snapper, cod, haddock, trout, and so on. Just buy what looks best. I served it with boiled new potatoes and that broccoli from last month.
Your review submited successfully