Fish Fillets with Brown Butter (Pan Fried)
By
Cosette Khoryati
@CosetteKR
1
This is one of my favorite fish dishes. Quick, simple and delicious.
Blue Ribbon Recipe
Notes from the Test Kitchen:
I come from a family of fisherman. So, I am a fish lover and have enjoyed fried fish all my life. But, I never have had it this way! I loved the brown butter sauce over the fish. I will be definitely be fixing this one again.
I come from a family of fisherman. So, I am a fish lover and have enjoyed fried fish all my life. But, I never have had it this way! I loved the brown butter sauce over the fish. I will be definitely be fixing this one again.
Ingredients
- 2
- fish fillets (i like white fish for this recipe like cod but any fish would work)
- 4 Tbsp
- butter
- 2 Tbsp
- olive oil (sunflower or canola oil)
- 1/2 c
- flour
- salt and pepper
- 2 Tbsp
- lemon juice
- thyme or oregano (i prefer dried)
Step-By-Step
1-Season fish on both sides with salt and pepper.
-Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well)
-When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
-When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
-Cook until golden crust forms on meat.
-Carefully turn fish on the other side 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 from the pan, then put the remaining 2 tablespoons of butter and melt them until they become hazel color.
-Turn off the heat, add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
-Pour the brown butter sauce over the fish fillets and serve.
-Lightly dredge fish in flour and shake off excess. (I like to season the flour with salt and pepper as well)
-When pan is hot, add olive oil followed immediately by 1-2 tablespoons butter.
-When butter is melted, place fish in the pan and jiggle pan for the first 10 seconds to keep the fish from sticking.
-Cook until golden crust forms on meat.
-Carefully turn fish on the other side 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 from the pan, then put the remaining 2 tablespoons of butter and melt them until they become hazel color.
-Turn off the heat, add the lemon juice and few leaves of thyme or oregano. (you can leave the herbs out)
-Pour the brown butter sauce over the fish fillets and serve.
2*Make sure you pat dry the fillets before working with them.
*The cooking time of the fish depends on the thickness of the fillets.
*It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.
*The cooking time of the fish depends on the thickness of the fillets.
*It's better not to cover the fish while frying them so they won't become soggy from the trapped steam.
