Butterfish Belle Meuniere Recipe

• 1 lb butterfish fillets
• 1/2 c. flour
• 2 Tbsp. margarine
• 2 Tbsp. oil
• 1 x lemon cut in wedges Minced fresh parsley
• 1 Tbsp. minced fresh parsley
• 1 Tbsp. lemon juice
• 1 Tbsp. oil
• 1 x egg
• 1 Tbsp. water
• 1 pch freshly-grnd black pepper

1. Trim the butterfish.
2. Cut at an angle into 1/2-inch slices.
3. Prepare the marinade.
4. Toss fish slices in mix to coat and marinate for 30 min in the refrigerator.
5. Beat egg dip ingredients.
6. Put flour on a plate.
7. Remove fish slices from marinade.
8. Dip in egg mix.
9. Dredge in flour.
10. Heat oil and margarine in skillet till warm but not smoking.
11. Saute/fry fish 2 to 3 min on each side till brwoned.
12. Place fish on a warm serving platter.
13. Garnish with parsley and lemon wedges.
14. This recipe yields 4 servings.
15. NOTES :

butterfish, flour, margarine, oil, lemon, parsley, lemon juice, oil, egg, water, black pepper

Taken from cookeatshare.com/recipes/butterfish-belle-meuniere-95705 (may not work)