Pan Fried Fish by Alton Brown
Ingredients
Instructions
- 1
Heat a heavy pan over medium-high heat.
- 2
Season fish on meat side with salt and pepper.
- 3
Lightly dredge fish in flour and shake off excess.
- 4
When pan is good and hot, add Canola oil followed immediately by 1 Tbsp butter.
- 5
As soon as foaming subsides, place fish in pan with the skin side down.
- 6
Jiggle pan for the first 10 seconds to keep the fish from sticking.
- 7
Cook until golden crust forms on meat.
- 8
Carefully turn fish away from you and again jiggle pan for the first few seconds.
- 9
Cook until skin turns golden brown.
- 10
Remove fish to a warm plate.
- 11
Pour out the cooking fat, add remaining 2 Tbsp butter and quickly fry the capers.
- 12
Remove pan from the heat, add lemon juice to pan and swirl.
- 13
Pour sauce over the fish and serve.
💡 Cook's Notes
Works well with rainbow trout, small salmon, or brown trout fillets. Use 1 large fillet (about 8 oz) or 2 small fillets.
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