Ingredients
- 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
Directions
Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.
Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.
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By jdudasb@aol.com
on April 12, 2012
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I just came back from the lake with 5 nice trout and tried this recipe. It's simply the best I have ever tasted. Thanks Alton been a long time fan keep up the good work.
By garlicbasilqueen
Culpeper, Va
on March 27, 2012
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I have never cooked fish before now. Thank you Alton
this recipe is excellent! It is very easy to prepare
and tastes really great. I used a couple of whiting
fillets with the skin on and i mixed dill weed in with
the flour and it turned out really well. I made a tartar
sauce out of mayonaise and Caussen kosher dill pickles i cut up
and put some dill weed in with that and mixed it all together
and it complimented the pan fried fish beautifully
I will deffinately be shareing this one with my friends.
well done Alton.
By longgonegator_1...
apollo beach, 48
on March 26, 2012
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Wow, we did this with Grouper and my wife thinks I am a chef now. This was just perfect, neat and easy. Try a little white wine while cooking and with the capers. The wine clears the fish from sticking so much to the pan and gives you more crunchies. May have to have this again tomorrow - 3/26/12
Read all 51 reviews