INGREDIENTS
4 tbsp unsalted butter , cut into pieces
1 tbsp fresh lemon juice
Salt and finely ground pepper
Crispy Pan Fried Fish:
2 thin white fish fillets about 4-5 oz. each, skinless boneless Salt and pepper
2 tbsp white flour
2 tbsp oil (I use canola)
Lemon wedges
DIRECTIONS
Lemon Butter Sauce:
Place the butter in a light colored saucepan or small skillet over medium heat.
Melt butter then leave on the stove, whisking and stirring now and then. When the butter turns golden brown and smells nutty, about 3 minutes, remove from stove immediately and pour into small bowl. Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon and salt to taste.
Set aside - it will stay pourable for 20 - 30 minutes.
Crispy Pan Fried Fish:
Pat fish dry using paper towels. Sprinkle with salt & pepper, then flour. Use fingers to spread flour. Turn and repeat. Shake excess flour off well, slapping between hands if necessary.
Heat oil in a non stick skillet over high heat. When the oil is shimmering and there are faint wisps of smoke, add fish. Cook for 1 1/2 minutes until golden and crispy on the edges, then turn and cook the other side for 1 1/2 minutes (cook longer if you have thicker fillets).
Remove immediately onto serving plates. Drizzle each with about 1 tbsp. of sauce (avoid dark specks settled at the bottom of the bowl), garnish with parsley and serve with lemon on the side.
