Pan Fried Fish
Recipe from Food Network
Ingredients
- 1 large or 2 small skin-on fish fillets, about 8 ounces
- Kosher salt and ground black pepper
- Flour for dredging
- 2 tablespoons canola oil
- 3 tablespoons butter
- 1 tablespoon drained capers
- Juice of 1 lemon
Method
- Heat a heavy pan over medium-high heat.
- Season the meat side of the fish with salt and pepper. Dredge lightly in flour and shake off the excess.
- Add the oil and 1 tablespoon butter to the hot pan. Place the fish skin-side down and jiggle the pan briefly to prevent sticking. Cook until golden, turn carefully, and cook until the skin is golden. Transfer to a warm plate.
- Pour out the cooking fat. Add the remaining butter and fry the capers briefly. Remove from heat, swirl in the lemon juice, and pour the sauce over the fish.
To drink
- Pairing
- St. Supéry 2024 Dollarhide Cold Concrete Fermented Sauvignon Blanc (Napa Valley), $45.00
- On a budget
- River Road Family Vineyards and Winery 2025 Un-oaked Chardonnay (California), $15.00