Killer Lemon Butter Sauce for Fish Recipe – A Lemon Butter Sauce with Crispy Pan Fried Fish that would be perfectly at home in a posh restaurant, yet is so quick to make at home! Browning the butter gives the sauce a rich, nutty aroma which pairs beautifully with fresh lemon, as well as thickening the sauce and giving it a gorgeous golden colour.
Lemon Butter Sauce:
- 60 g / 4 tbsp unsalted butter (cut into pieces)
- Salt and finely ground pepper
- 1 tbsp fresh lemon juice
- Crispy Pan Fried Fish:
- 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
- 2 tbsp white flour
- 2 tbsp oil (I use canola)
- Salt and pepper
- Lemon wedges
- Finely chopped parsley (optional)
- Lemon Butter Sauce:
- Place the butter in a light coloured saucepan or small skillet over medium heat.
- Melt butter then leave on the stove, whisking / stirring very now and then. When the butter turns golden brown and it smells nutty – about 3 minutes, remove from stove immediately and pour into small bowl.
- Then add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.
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.
Source >> recipetineats.com