Pan Fried Fish

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

Yield:
2 servings

CATEGORIES
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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Portuguese-Style Pan-Fried Hake