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#Pan fried fish fillets recipe skin
#Pan fried fish fillets recipe free

Pour the sauce over the fish and serve immediately. You might need that pinch of sugar, or another grind of pepper. Chuck in a bit more butter if you think it needs it. Now add the butter and parsley and stir well until butter is melted and sauce thickens slightly. If you’re using wine add a slurp now too. Remove the fillets to a serving plate and then turn down the heat in the pan to low to medium heat.Īdd the lemon juice and garlic to the pan, and use a wooden spoon to scrape off any tasty browned bits that were left in the pan. So if you cooked it 4 minutes on the first side cook it 2 to 3 minutes tops on the second side. Leave it for slightly less time for the second cook. Watch this carefully as smaller or thinner pieces will cook more quickly than thicker ones. When it is cooked halfway up the fillet flip it over. Don’t move the fish while it is getting that nice sear on it. (If you’re frying up a mass of fillets do it in a couple of goes.)Ĭook for two to five minutes, or until the sides are cooked about halfway up the fillets.

#Pan fried fish fillets recipe skin

If the fillet has skin do it skin side down first. Place your fillets in the pan, being careful not to crowd them. Heat a heavy-bottomed frying pan with a tablespoon or two of olive oil until the pan is just starting to smoke. Have your wine ready, if you will be using it.

Pat dry the fillets with some paper towel and then season them on both sides with salt and pepper.Ĭhop up your butter, parsley and garlic. Note – my grandmother would sometimes add a pinch of sugar if the lemon was bitter.2 to four garlic cloves (decide based on how much you love garlic), minced or finely diced (mine was actually pretty roughly chopped).juice of one lemon – 2 to 3 tablespoons.1 tablespoon of parsley, roughly chopped (I often use 2 because I am nuts about parsley).

#Pan fried fish fillets recipe free

around 100g of salted butter chopped into pieces (feel free to have a little extra on hand to chuck in if you feel it needs it!).

To make enough sauce for around 2 to four serves: Love, and encouragement for all of you wary fish-fryers, Nicole xxįresh fish fillets, skin off (If you are using skin on, eg salmon fillets, cook skin side down first for a nice crispy finish) I hope you enjoy this recipe as much as we do. The fish I used in these pics was fresh local and sustainable line-caught Mahi Mahi. The lemon garlic sauce is easy too – buttery and flavoursome and yum AND you just chuck all the ingredients in the pan once the fish is done – it really can’t be much easier than that. The trick is to have all of your ingredients ready before you cook the fish. My grandmother taught me this recipe when I was at school. I’ve used it with all kinds of fish, and it is pretty much foolproof.

John Irvingįresh fish, pan fried, with a side of something green and a pile of soft fluffy mashed potatoes is about as comfort food as I can think of, and this is the easiest recipe. Cooking, therefore, can keep a person who tries hard sane. With writing, I find, you can have all the right ingredients, give plenty of time and care, and still get nothing. Sometimes it is the only worthwhile product you can salvage from a day what you make to eat. If you are careful,’ Garp wrote, ‘if you use good ingredients, and you don’t take any shortcuts, then you can usually cook something very good.