Pan Fried Fish

Total Time:
30 min
Prep:
15 min
Cook:
15 min

Yield:
2 servings

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.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 63
Fantastic flavor. Crust was crispy and meat was moist. My partner said the only thing I needed to do differently was prepare a bigger for him. Will keep this in the rotation. item not reviewed by moderator and published
This fish recipe was the best ever. I used Haddock, delicious!!!! item not reviewed by moderator and published
This fish was excellent. My husband loved it too. item not reviewed by moderator and published
I told my husband: "59 people reviewed this recipe and all gave it 5 stars". He said: "make is 60 because it's DELICIOUS!" And this is coming from a man nearly impossible to please! Yummy and super easy to make! (I used trout for this recipe P.S. There is a mistake in the directions though, it tells you to first put it skin down on the skillet and wait until the meat gets golden brown....clearly, for that to happen you need to put it meat down first. So, meat down, then skin down - the most delicious thing ever!!! Bon Appetit! item not reviewed by moderator and published
really easy and tastes great. - some of that might have to do with the fact that my son had just caught in Irvine Lake in Orange County, CA - In order to prevent it from getting too brown - I had fairly fat fish - I finished them in a 375 degree over for about 4 minutes, until they flaked in the middle. I put four asparagus spears on the plate, put the fish over it and then the sauce. I put baby greens from my garden over that and topped it was a mayo/buttermilk/scallion/ shallot/lemon dressing - sorry, it's based on one of Emeril's recipe - anyway, it was as good, if not better, than any fish I gotten in a restaurant. thanks Alton. item not reviewed by moderator and published
Wow! This recipe was wonderful. The fish was crispy & the sauce added a dimension of flavor that we loved. I followed Alton's recipe pretty closely, especially his technique of heating the pan and then adding the oil & butter. I have previously always heated the oil with the pan but this worked much better. I also changed the sauce slightly by using onions instead of capers, I didn't have any capers on hand. As well I used 1/4 cup white wine & 1/2 squeezed lemon instead of the whole lemon in the sauce. My husband raved about this meal, its' definitely a keeper. item not reviewed by moderator and published
I set up an account with foodnetwork just to rate this recipe. IT IS AMAZING AND EASY! item not reviewed by moderator and published
Best and easiest fillet recipe - simple and always works great. One thing to note that I didn't do correctly the first time is to make sure to carefully follow the directions about first frying it "skin side down". Then you "turn the fish" which places the skin side up and "cook until skin turns brown". It can be confusing because it takes a while for the skin to brown when it is no longer skin side down. But you have to be patient if you want it come out perfectly. Remember, follow the recipe exactly and wait until the "skin turns brown" as Alton Brown describes it and you won't be disappointed! item not reviewed by moderator and published
this was delicious! Definitely recommend to even those who are terrible at cooking! item not reviewed by moderator and published
I'm an oblivious idiot and this was delicious! Definitely recommend to even those who are terrible at cooking! item not reviewed by moderator and published
I will try this thanks. item not reviewed by moderator and published
The skin down is to help the meat stick on the skin. Skin down first is the best technique for presentation, but if meat down works well for you best then It's better to go with what you feel comfortable cooking. item not reviewed by moderator and published

Not what you're looking for? Try:

Fried Fish with Smashed Chips

Recipe courtesy of Food Network Kitchen