There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).
Serves: 4 | Active Time: 30 minutes
Ingredients:For the fish:
- Sprinkle each fillet of fish with salt.
- Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
- Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
- Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
- Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
- Place fish on serving plates and spoon lemon-butter sauce over each fillet.