Pan Fried Fish

Name: Pan Fried Fish
Cook time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Other
Ingredients: 2 piece skin-on fish fillets, about 8 oz each (rainbow trout, salmon, or brown trout); kosher salt and ground black pepper; flour for dredging; 2 tbsp canola oil; 3 tbsp butter; 1 tbsp capers, drained; 1 piece lemon, juiced

Pan Fried Fish prepared as a finished dish

Cook: 15 min
Total: 15 min
Yield: 4 servings
Difficulty: Easy
Cuisine: Other
Protein: Seafood

Ingredients

Servings

Original recipe

2 piece skin-on fish fillets, about 8 oz each (rainbow trout, salmon, or brown trout)
0 kosher salt and ground black pepper
0 flour for dredging
2 tbsp canola oil
3 tbsp butter
1 tbsp capers, drained
1 piece lemon, juiced

Shopping list for 4

Instructions

1
Heat a heavy pan over medium-high heat.
2
Season fish on the flesh side with salt and pepper. Lightly dredge in flour and shake off excess.
3
When pan is hot, add canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to prevent sticking.
4
Cook until a golden crust forms on the flesh side, then carefully turn fish. Cook until skin turns golden brown. Remove to a warm plate.
5
Pour out cooking fat, add remaining butter and quickly fry the capers. Remove pan from heat, add lemon juice and swirl. Pour sauce over the fish and serve.

Ingredients

Servings

Original recipe

2 piece skin-on fish fillets, about 8 oz each (rainbow trout, salmon, or brown trout)
0 kosher salt and ground black pepper
0 flour for dredging
2 tbsp canola oil
3 tbsp butter
1 tbsp capers, drained
1 piece lemon, juiced

Shopping list for 4

Instructions

1
Heat a heavy pan over medium-high heat.
2
Season fish on the flesh side with salt and pepper. Lightly dredge in flour and shake off excess.
3
When pan is hot, add canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to prevent sticking.
4
Cook until a golden crust forms on the flesh side, then carefully turn fish. Cook until skin turns golden brown. Remove to a warm plate.
5
Pour out cooking fat, add remaining butter and quickly fry the capers. Remove pan from heat, add lemon juice and swirl. Pour sauce over the fish and serve.

Poached Salmon Sauteed Tuna

Pan-sautéed fresh tuna fillets in olive oil with garlic, fresh ginger, dried tomatoes, and optional hot red pepper. Magnificent when made with fresh fish.

OtherSeafoodUnder 30 min