Fish Fillets with Brown Butter (Pan Fried)
Blue Ribbon Recipe
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 definitely be fixing this one again. The Test Kitchen
2fish fillets (I like white fish for this recipe like cod but any fish would work)
2 Tbspolive oil (sunflower or canola oil)
1/2 call-purpose flour
·salt and pepper
2 Tbsplemon juice
·thyme or oregano (I prefer dried)
How to Make Fish Fillets with Brown Butter (Pan Fried)
- 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.
- *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.