Killer Lemon Butter Sauce for Fish
Ingredients
Lemon Butter Sauce
- 60 g / 4 tbsp unsalted butter , cut into pieces
- 1 tbsp fresh lemon juice
- Salt and finely ground pepper
Crispy Pan Fried Fish
- 2 x thin white fish fillets (120-150g / 4-5oz each), skinless boneless (I used Bream, Note 1)
- Salt and pepper
- 2 tbsp white flour
- 2 tbsp oil (I use canola)
Serving
- Lemon wedges
- Finely chopped parsley, optional
Instructions
- 1
Place the butter in a light coloured saucepan or small skillet over medium heat.
- 2
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. (Note 2)
3 min - 3
Add lemon juice and a pinch of salt and pepper. Stir then taste when it has cooled slightly. Adjust lemon/salt to taste.
- 4
Set aside – it will stay pourable for 20 – 30 minutes. See Note 3 for storing.
- 5
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.
- 6
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).
- 7
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. Pictured in post with [Kale and Quinoa Salad](https://www.recipetineats.com/kale-and-quinoa-salad/).
Lemon Butter Sauce (see video)
Crispy Pan Fried Fish
Nutrition
Per serving (based on 2 servings)
