Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

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).

Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:


For the fish:
  • 4 thin white fish fillets (such as barramundi or tilapia)
  • Sprinkle of salt
  • 1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)
  • 1 egg
  • 1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)
  • 2-3 tablespoons olive oil

  • For the lemon-butter sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Zest and juice from 1 lemon
  • 2-3 tablespoons capers

  • Directions:

    1. Sprinkle each fillet of fish with salt.
    2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
    3. 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.
    4. 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.
    5. 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.
    6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.

    Fried Fish with Lemon-Butter Sauce
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    Roasted Trout with Lemon & Rosemary

    Pan Roasted Trout with Lemon & Rosemary

    My first (and maybe my last?) fishing pole was a Mickey Mouse fishing pole.

    With a conviction to teach his daughter where food came from, my dad took me fishing when I was young. I remember catching a fish just once, but remember at least several meals while camping that my dad had caught on a hook.

    In Colorado our fishing access is limited to creeks and reservoirs (there are a few lakes, but they are tiny, some would call them ponds). It seems it is always trout, though I really know nothing about fishing, so I could be wrong. But what I know is that many a meal was served to me as a kid, where a whole trout was seasoned and roasted. I struggled to learned how to separate the meat from the bones in one fell swoop, usually picking them out one by one. 

    I know that seeing the whole fish is off putting to some— I don’t blame you. But to me, it’s part of the experience. It says something about that dish; makes it feel “more,” like maybe your dad caught the fish himself.

    Pan Roasted Trout with Lemon & Rosemary
    Pan Roasted Trout with Lemon & Rosemary

    Fresh, trout can have a quite mild flavor. It’s meat is flakey and delicate, and pairs well with a spritz of lemon, a side of potatoes, and fresh herbs. 

    It feels like a hallmark of summer to me: a sign that the creeks are gushing and full of life, a part of camping season, and best enjoyed with other fresh summer finds, like rosemary. 

    Pan Roasted Trout with Lemon & Rosemary

    Roasted Trout with Lemon & Rosemary

    Published June 26, 2018 by
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    Yields: 2-4   |    Active Time: 45 minutes



    Ingredients:

  • 2 whole trout, dedressed 
  • 1 lemon, sliced
  • 1/4 teaspoon ground pepper
  • 2 springs rosemary 
  • 2 tablespoons avocado oil
  • 3 cups diced red potatoes
  • 2 cloves garlic, minced

  • Directions:

    1. Preheat oven to 400°F. Toss diced potatoes and minced garlic in olive oil. Spread out on a sheet pan, and sprinkle with half of the salt and pepper. Then, bake for 30 minutes, until potatoes are just starting to turn golden on the outside.
    2. Meanwhile, season each fish with the remaining salt & pepper. Then, place half of the lemon slices and 1 sprig of rosemary in the cavity of each fish. If desired, tie the fish closed with twine.
    3. After the potatoes have cooked for 30 minutes, push them to either side of the baking sheet to make room for the fish. Place each fish on the pan, and return pan to oven for 20 minutes, or until meat is opaque and easily flakes when pricked with a fork. Potatoes should also be tender all the way through when pricked with a fork. Serve hot.

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    Potato Galette with Lox (AKA Giant Latke)

    Potato Galette with Lox (AKA Giant Latke)

    It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title. 

    The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description. 

    Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it. 

    Potato Galette with Lox (AKA Giant Latke)
    Potato Galette with Lox (AKA Giant Latke)

    I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had. 

    On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop. 

    Potato Galette with Lox (AKA Giant Latke)

    Potato Galette with Lox

    Published May 15, 2018 by
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    Serves: 6-8   |    Total Time: 20 minutes



    Ingredients:

      For the Lamb:
    • 2 Russet or Yukon Gold potatoes
    • 1/4 cup avocado oil or melted butter, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper 
    • 1/4 teaspoon garlic powder
    • 4 ounces lox
    • 1/4 cup creme fraiche, sour cream or plain greek yogurt
    • Optional, for serving: minced chives, capers

    Directions:

    1. Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
    2. Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
    3. When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
    4. Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
    5. To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!

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