Pan Fish Recipe
Ingredients
| 4 (6- to 12-oz.) butterfish, pompano, spot, yellow perch or other small whole fish, cleaned, scaled | ||
| 1/4 to 1/2 cup all-purpose flour or fine, dry breadcrumbs | ||
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Vegetable oil | 2 Tablespoon | |
| Lemon | 1 , cut in half | |
| Chopped parsley or other chopped herbs | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Rinse fish; pat dry with paper towels.
Remove heads, if desired.
Season with salt and pepper.
Coat with flour or breadcrumbs.
Heat 1/4 cup butter or margarine and 2 tablespoons oil in a large skillet.
Add coated fish; pan-fry over medium-high heat 2 to 4 minutes until browned on each side, turning carefully.
Add more butter or margarine and oil, if necessary.
Squeeze lemon juice over fish.
Arrange cooked fish on a platter or serve from skillet.
Sprinkle with parsley or other herbs.
Remove heads, if desired.
Season with salt and pepper.
Coat with flour or breadcrumbs.
Heat 1/4 cup butter or margarine and 2 tablespoons oil in a large skillet.
Add coated fish; pan-fry over medium-high heat 2 to 4 minutes until browned on each side, turning carefully.
Add more butter or margarine and oil, if necessary.
Squeeze lemon juice over fish.
Arrange cooked fish on a platter or serve from skillet.
Sprinkle with parsley or other herbs.
Chef
