Pompano Jacques Latour

• 4 pompano fillets (about 1 1/2 pounds)
• 1 cup milk
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Peanut oil
• 1/4 cup butter or margarine
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• Cucumber slices

1. Place fillets in a shallow pan; pour milk over fillets. Cover and refrigerate 10 minutes, turning once. Combine flour, salt, and pepper, stirring well. Drain fillets; dredge in flour mixture.
2. Heat 1/4 inch oil in a large skillet. Add fillets; cook 3 minutes on each side or until browned, turning once. Transfer fillets to a serving platter; set aside, and keep warm.
3. Melt butter in a small skillet over low heat; cook, stirring frequently, until butter is browned. Remove from heat, and stir in lemon juice. Immediately pour butter mixture over fillets; sprinkle with parsley, and garnish with cucumber slices. Serve immediately.

pompano, milk, allpurpose, salt, pepper, peanut oil, butter, lemon juice, parsley, cucumber

Taken from www.myrecipes.com/recipe/pompano-jacques-latour (may not work)