This is my go to recipe for pan-fried fish. It’s easy, flavourful, and just delish. I first made it last year with the HTB, now hubs, for Christmas eve dinner. We decided to treat ourselves and cook a 3 course dinner of scallops, fish, and dessert. The fish was the main course, served with some asparagus.
(taken from here)
- 1 large or two small skin-on fish fillets, about 8 ounces
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
- 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 the 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 fish. 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.