PAN FRIED FISH
Steps:
- 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.
PAN FRIED FISH WITH A RICH LEMON BUTTER SAUCE
A wonderful and flavorful dish that you can choose a variety of fish such as flounder, cod, trout, snapper, etc. Great served with fresh steamed veggies and steamed rice.
Provided by 2Bleu
Categories < 15 Mins
Time 15m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- LEMON BUTTER SAUCE: Heat a large skillet over high heat. Add the wine, lemon juice, garlic, and shallots. Cook for 3 minutes.
- Stir in the salt, pepper, Worcestershire, and hot sauce and simmer until the mixture is somewhat syrupy, about 3 minutes.
- Stir in the cream and cook for 1 minute. Over low heat, whisk in the butter a few pats at a time. Continue whisking until all of the butter is incorporated into the sauce. Serve immediately or keep warm until ready to use.
- FISH: Mix fish spice blend ingredients together. Season both the fish and flour with spices and dredge the fish in the seasoned flour or panko/almond mixture, coating completely.
- In a large saute pan, heat the olive oil. Add the fish to the saute pan, pan-frying for about 4 minutes on each side.
- SERVE: Drizzle some lemon butter sauce on each plate. Top with fish and drizzle more sauce over top of fish. Top with fresh parsley.
Nutrition Facts : Calories 573.2, Fat 45.8, SaturatedFat 25.4, Cholesterol 176.7, Sodium 1701.2, Carbohydrate 13.8, Fiber 1, Sugar 1.1, Protein 21.3
DEEP-FRIED BUTTER
Get ready to eat your heart out with this unique fair-food favorite!
Provided by themoodyfoodie
Categories Desserts
Time 8h40m
Yield 12
Number Of Ingredients 13
Steps:
- Whisk brown sugar and 1 1/2 teaspoons cinnamon together in a shallow bowl. Dip each piece of butter into cinnamon-sugar mixture to coat completely. Place butter pieces in a single layer on a parchment paper-lined baking sheet. Freeze until hard, 8 hours to overnight.
- Stir 1 cup flour, 2 teaspoons cinnamon, baking powder, and salt together in a bowl. Beat buttermilk, eggs, and white sugar together in another bowl; add flour mixture to buttermilk mixture and beat until smooth. Gradually stir remaining flour into buttermilk mixture until desired batter consistency is reached.
- Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
- Poke a toothpick into the center of each frozen piece of butter. Dip butter into batter to coat completely.
- Working in batches, carefully drop coated butter pieces into hot oil and cook, turning occasionally, until golden brown and puffed, about 2 minutes. Transfer fried butter to a paper-towel lined plate and dust with confectioners' sugar.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 27.3 g, Cholesterol 92.8 mg, Fat 31.5 g, Fiber 0.8 g, Protein 3.6 g, SaturatedFat 15.9 g, Sodium 288.6 mg, Sugar 14.6 g
FRIED FISH WITH BUTTER
Make and share this Fried Fish With Butter recipe from Food.com.
Provided by hectorthebat
Categories < 15 Mins
Time 15m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Peel and boil the potatoes. Wash and dry the fish on kitchen paper.
- Melt the butter in a frying pan with the oil (the oil stops the butter going too brown), add the fish and fry until tender (about 5-10 minutes), spooning the melted butter over it as it cooks. (The thicker the fish, the longer it will take to cook.).
- Lift the fish carefully onto a warm plate, add a little chopped parsley (if used) to the butter in the pan and heat thoroughly. Pour the buttery juice over the fish and garnish with the lemon slice. Drain the potatoes and serve.
Nutrition Facts : Calories 245.1, Fat 27.5, SaturatedFat 15.2, Cholesterol 61, Sodium 202.6, Carbohydrate 0.7, Fiber 0.2, Sugar 0.2, Protein 0.3
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