Pan Fried Fish

OtherSeafoodEasy15 minBy Northstar

Ingredients

Servings

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

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.