Crispy Golden Sauteed Fish
- 12 ounces flounder or other mild white fish, 1/2-inch thick, cut into 4 (3-ounce) pieces
- Kosher salt and freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 teaspoon all-purpose flour
- 2 tablespoons unsalted butter
- Juice of 1 lemon
- 2 tablespoons chopped fresh parsley
- Prepare the fish by rinsing and patting dry, without squeezing the delicate fish flesh.
- Salt and pepper both sides of the fish.
- Heat the oil over medium-high heat in a medium saute pan.
- Cook's Note: Do not use a nonstick pan.
- The oil should be glossy, but not smoking.
- 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.
- This will make your beautiful crust-searing foolproof!
- Place the fish in the pan and cook undisturbed for 3 minutes.
- Flip the fish, being firm with the spatula in order to scrape up the whole golden-seared crust when you flip.
- Once flipped, place 1/2 tablespoon of butter on top of each piece of fish, and allow it to melt into the saucepan.
- It may brown somewhat, but it should not burn.
- Allow the mixture to cook another 2 minutes and then remove the fish.
- Deglaze the pan with the lemon juice (be careful with splatters!
- ), and quickly scrape up the brown bits of flavor.
- Toss in the parsley, taste for seasoning, and spoon a teaspoon of the rich lemony butter onto the fish and serve.
flounder, kosher salt, vegetable oil, flour, unsalted butter, lemon, parsley
Taken from www.foodnetwork.com/recipes/melissa-darabian/crispy-golden-sauteed-fish-recipe.html (may not work)