Crispy Golden Sauteed Fish
Serves: 4
Catharine Rutherford
1 January 1970
Based on User reviews:
54
Spice
43
Sweetness
48
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
340 g
Flounder3 tbsps
Vegetable Oil1 tsp
All-Purpose Flour2 tbsps
Unsalted Butter2 tbsps
Parsley (chopped fresh)Directions:
1
Watch how to make this recipe
2
Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh
3
Salt and pepper both sides of the fish
4
Heat the oil over medium-high heat in a medium saute pan
5
Cook's Note: Do not use a nonstick pan
6
The oil should be glossy, but not smoking
7
While the oil is heating, take a fresh paper towel and pat the fish dry a second time, and dredge the fish in flour on both sides, patting off the excess
8
This will make your beautiful crust-searing foolproof! Place the fish in the pan and cook undisturbed for 3 minutes
9
Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip
10
Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan
11
It may brown somewhat, but it should not burn
12
Allow the mixture to cook another 2 minutes and then remove the fish
13
Deglaze the pan with the lemon juice (be careful with splatters!), and quickly scrape up the brown bits of flavor
14
Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve