Description
A simple and delicious recipe for crispy pan-fried white fish fillets served with a nutty, tangy lemon butter sauce. Perfectly golden fish with a buttery sauce enhanced by fresh lemon juice makes an elegant yet easy meal.
Ingredients
Scale
Lemon Butter Sauce
- 60 g / 4 tbsp unsalted butter, cut into pieces
- 1 tbsp fresh lemon juice
- Salt and finely ground pepper, to taste
Fish
- 2 x thin white fish fillets (120-150g / 4-5oz each), skinless and boneless (e.g., Bream)
- Salt and pepper, to season
- 2 tbsp white flour
- 2 tbsp canola oil (or other neutral oil)
- Lemon wedges, for serving
- Finely chopped parsley, optional garnish
Instructions
- Prepare the Lemon Butter Sauce: Place the butter in a light coloured saucepan or small skillet over medium heat. Melt the butter, then let it cook while stirring occasionally. After around 3 minutes, when the butter turns golden brown and releases a nutty aroma, immediately remove the pan from the stove and pour the browned butter into a small bowl.
- Add Lemon and Seasoning: Stir in the fresh lemon juice along with a pinch of salt and finely ground pepper. Allow the sauce to cool slightly and taste it, adjusting the lemon juice and salt if needed. Set aside; the sauce will remain pourable for 20-30 minutes.
- Prepare the Fish: Pat the fish fillets dry with paper towels. Season both sides with salt and pepper. Sprinkle the flour evenly over both sides of the fillets and use your fingers to spread it. Shake off any excess flour by gently slapping the fillets between your hands.
- Pan-Fry the Fish: Heat the canola oil in a non-stick skillet over high heat until shimmering with faint wisps of smoke. Carefully add the fish fillets to the hot oil. Fry for 1 1/2 minutes until the edges are golden and crispy. Flip the fillets and cook the other side for another 1 1/2 minutes, extending the cooking time if the fillets are thicker.
- Serve: Remove the fish immediately onto serving plates. Drizzle each fillet with about 1 tablespoon of the prepared lemon butter sauce, avoiding any dark browned bits at the bottom of the sauce bowl. Garnish with finely chopped parsley and serve with lemon wedges on the side. Ideal alongside a fresh salad or vegetables.
Notes
- Use a light-colored pan for making the browned butter so you can clearly see the color change and prevent burning.
- Keep an eye on the butter as it browns quickly; remove from heat as soon as it smells nutty to avoid bitterness.
- The lemon butter sauce can be stored in the refrigerator for up to 24 hours; gently rewarm before serving and whisk to recombine.
- For thicker fillets, increase frying time to ensure they are cooked through but be careful not to overcook to maintain crispiness.
- This recipe works best with white fish varieties like bream, cod, or haddock.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western
Keywords: lemon butter sauce, pan-fried fish, crispy fish fillets, easy fish recipe, white fish, quick dinner
