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
Watch how to make this recipe

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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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
Less is more, it's true. This is one of the most simple recipes, yet it's the best Pan Fried Fish recipe I have ever cooked. I did add one ingredient, however. I mixed Panko bread crumbs with the flour, so it was "extra" crunchy, as that's what my guys like. They LOVED this recipe. For a fried fish recipe, I will search no more. The sauce is the piece de resistance!! Bravo! item not reviewed by moderator and published
I have to say... this is my first time cooking fish I was so damn nervous lol but I'm totally impressed. It was awesome I feel great haha I can't stop smiling the dish is so damn good. thanks so much item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
A perfect 5 stars after 47 reviewers? I had to try this recipe, and I'm glad to bump up the total to 48 extremely pleased reviewers. I love fish but always shy away from bringing it home because it never seems to turn out right for me; an unpleasant meal and lots of money wasted on an expensive piece of fresh fish. But after this recipe, I'll be bringing home lots and lots of trout and other fish to try. Thank you, Alton Brown and fellow gourmands! item not reviewed by moderator and published
Easy and incredibly good. Will definitely make again. item not reviewed by moderator and published
Best fish dish I have ever made. Simple, quick and delicious!! I dusted the fish with Old Bay, salt and pepper and then used 1/2 Tablespoon of butter and 1 1/2 Tablespoons of chicken broth instead of the remaining 2 Tablespoons of butter for the sauce. Amazing taste with fewer calories. I have also tried this with Haddock, Halibut and Tilapia. Very versatile recipe!! Delish!!!!! item not reviewed by moderator and published
Why go to a restaurant when you can prepare trout like this??? Fantastic! I prepare this at least once every two weeks. Thanks! item not reviewed by moderator and published
Excellent recipe. I used it on steelhead trout and it turned out perfect. This tastes like something I would order in a restaurant. item not reviewed by moderator and published
Really savory and flavor-ful way to cook fish, and really easy too. Thank you Alton!! :) item not reviewed by moderator and published
I made the recipe as directed but skipped the caper sauce. I served this fish over Giada's spaghetti with garlic, olive oil, and red pepper flakes. I added the capers to the pasta along with a pad of butter and it was a fantastic combo! item not reviewed by moderator and published
Really yumming and quick. item not reviewed by moderator and published
Alton you are the greatest! Your recipes never let me and my family down. Thank you! item not reviewed by moderator and published
Quick and easy dish. I added Old Bay to the flour and skipped the caper-butter sauce to make light fried fish (cod) and chips. item not reviewed by moderator and published
I'd make it again, if I need a quick fish dish. item not reviewed by moderator and published
Made this tonight with a Salmon filet and really liked it, use real lemon juice :-) item not reviewed by moderator and published
Used recipe to a tee except when adding capers also added two 'skinned' tomatoes and sauteed with capers and butter - good-good - good!!! item not reviewed by moderator and published
Quick and easy recipe. Lemon caper sauce compliments the trout beautifully. item not reviewed by moderator and published
Made this with salmon, both my girlfriend and I love it! We make this at least once a month now. item not reviewed by moderator and published
I'm not much of a fish lover, but I've used this recipe with Tilapia and Red Snapper and it's now one of my favorite quick meals. So simple, yet so divine! item not reviewed by moderator and published
Another great recipe from the "Science of Cooking" professor item not reviewed by moderator and published
n/a item not reviewed by moderator and published
With few exceptions, I do all my fish filets using this recipe now. Very highly recommended. item not reviewed by moderator and published
I made this for 10 the first time I tried it, and it was the star of the pot-luck!! This couldn't be easier to make. It yielded perfect taste, texture, and moisture. Even the few batches that waited in the 200deg. oven for up to 30 min. while I finished the rest came out perfectly. As a side note, If you really like lemon and think you should double the lemon amount, don't... item not reviewed by moderator and published
excellent, butter lemons capers with rice... (note, not to much capers, they can over power the dish) item not reviewed by moderator and published
This is a delicious and easy way to prepare fish! item not reviewed by moderator and published
This recipe is a great alternative to deep frying. I really enjoy it. Thanks. item not reviewed by moderator and published
Simple and oh so good. item not reviewed by moderator and published
I used this recipe with catfish and it turned out very good. The catfish was skinned, but it still stayed moist. In addition to using fish without the skin, I made a few other modifications. I added extra capers (because I love them) and cut back on the oil and butter. Mu husband and I really liked it. item not reviewed by moderator and published
Added strawberry tomatoes to sauce and grilled shrimp to the dish. It was very good. item not reviewed by moderator and published
Jamieson made dinner tonight and this salmon was excellent. Very easy and very healthy. Jamieson doesn't think it's healthy due to the butter content, but what does he know? Thanks, Alton P.S. I would never use the word "yummy" or "tummy". item not reviewed by moderator and published
I was cooking trout for the first time and wanted somthing simple. The juice from 1 lemon made the sauce to tart for me. I had to add additional liquid to cut the taste. I added 1/2 cup of white wine and 1/4 cup of chicken broth and then thicken it slightly with Wondra. Before taking off heat, I added a handful of chopped fresh parsley. I would definitely make this again. item not reviewed by moderator and published
First time cooking fish and this was easy to do and tasted great. I used a cast iron skillet, which turned out handy since one piece (rather thick) wasn't quite cooked in the middle, so I just tossed it into the oven for a minute. item not reviewed by moderator and published
Although fish isn't my favorite, I would make this recipe again. I also found elements of this recipe to be hugely adaptable in making a really good sauce for chicken picatta. item not reviewed by moderator and published
i followed this recipe but added about 2 tsp of chopped fresh cilantro yum item not reviewed by moderator and published
Quick, easy and very tasty, will even work on fish that has the scales left on one side. After cooking just peel the skin side with the scales off and discard. item not reviewed by moderator and published
This dish was awesome!! So very simple and the capers were sooooo gooood!!! item not reviewed by moderator and published
Quick, easy and incredibly delicious. My wife and I used this recipe to prepare Tilapia and have never had such tender and tasty fish. Highly recommended. item not reviewed by moderator and published
When I was in London I had Browned Skate in Butter. It was fabulous, and sauteed in butter with capers and a splash of lemon juice. Thank you, Aldon, for recreating one of the best fish preparations I've ever had. item not reviewed by moderator and published
But I am now! Very simple to prepare, out of this world taste! Entire family enjoyed. Thanks AB! Your # 1 fin, Laura item not reviewed by moderator and published
I have never made fresh fish before, but this recipe was easy and tasted good. item not reviewed by moderator and published
Tasted really good. Held together perfect. I liked the capers and lemon sauce. item not reviewed by moderator and published
This couldn't be easier for outdoorsman. item not reviewed by moderator and published
great recipe item not reviewed by moderator and published
I made this recipe with rainbow trout and although the taste was incredible- I felt a little guilty eating it because of all the butter. Maybe next time I'll try and half the butter but I'm afraid that might alter the sauce quite a bit. If you only care about taste and are not concerned about the fat- than this is a great recipe- but it is was a tad too buttery for me. item not reviewed by moderator and published
You gotta try it with catfish. item not reviewed by moderator and published
I'm in NJ. I use this for Striped Bass. I've shared it with a number of fellow fishermen and they all agree it's amazing and really let's the fish shine through. Love the Show! item not reviewed by moderator and published
We had fresh caught salmon (thanks to my husband) and this was wonderful and so simple. Whole family loved it although I had to coax the kids to eat capers. Definately a keeper! item not reviewed by moderator and published
simole and easy to follow item not reviewed by moderator and published
LOved it for a quick easy tasty meal!! TWO THUMBS UP! item not reviewed by moderator and published
I used a salmon fillet for this dish and it was fantastic!! I cook lots of fish, and I'm always looking for new ways to prepare it. This was very simple, and yes, it was definitely restaurant quality!! It was like a very simple and delicious "piccata" style dish - easier than most piccata recipes that I've seen. I'll use the same recipe for chicken, and maybe even pork. Thanks Alton!! item not reviewed by moderator and published
I never could cook fish without drying it out until I tried this recipe. The beauty of it is the simplicity, and the results are restaraunt quality. This guy is great! 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