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Pan Fish Recipe
|Butterfish/Pompano, spot, yellow perch / other small whole fish||48 Ounce, cleaned, scaled (4 Whole, 12 Ounce Each)|
|All purpose flour/Fine dry breadcrumbs||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Vegetable oil||2 Tablespoon|
|Lemon||1 , cut into half|
|Chopped parsley/Other chopped herbs||1 Tablespoon|
Serving size: Complete recipe
Calories 2901 Calories from Fat 1659
% Daily Value*
Total Fat 186 g285.7%
Saturated Fat 78.9 g394.6%
Trans Fat 0 g
Cholesterol 1005.5 mg
Sodium 1625 mg67.7%
Total Carbohydrates 55 g18.3%
Dietary Fiber 4.9 g19.8%
Sugars 0.4 g
Protein 243 g486.6%
Vitamin A 81% Vitamin C 107.7%
Calcium 37.9% Iron 61.4%
*Based on a 2000 Calorie diet
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.