Pan-Fried White Fish with Lemon Caper Butter
In short: Lightly floured white fish fillets fried golden in a skillet and finished with a quick lemon, caper and parsley butter. Ready in 20 minutes. It takes about 20 min in total and makes 4 servings.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 330 kcal
A light coating of seasoned flour gives thin white fish fillets a fine golden crust and helps them brown quickly before they overcook. The pan sauce is nothing more than butter, lemon juice, capers and parsley, but it tastes sharp and rich at once. Sole, tilapia, pollock and thin pieces of cod all suit this treatment. Serve with boiled potatoes and a green vegetable.
Instructions
- Pat the fillets very dry. Mix the flour, salt, pepper and garlic powder on a plate.
- Heat the oil in a large skillet over medium-high heat until it shimmers. Dredge each fillet in the flour, shake off the excess and lay it in the pan, working in two batches if needed.
- Fry the fish for 2 to 3 minutes per side, until golden and opaque all the way through. Thin fillets are done when they flake easily and read 63°C (145°F). Move them to a warm plate.
- Wipe out the pan if any flour has burned. Lower the heat to medium, add the butter and cook for 1 to 2 minutes, until it foams and turns light brown.
- Add the capers and lemon juice and swirl for 20 seconds. Take the pan off the heat and stir in the parsley.
- Spoon the sauce over the fish and serve immediately with lemon wedges.
Tips
- Use cornstarch or rice flour in place of wheat flour for a crisp, gluten-free coating.
- Do not crowd the pan. Too much fish at once drops the temperature, so the fillets steam instead of fry.
Questions and answers
Which fish is best for pan-frying?
Thin, firm to medium fillets such as sole, flounder, tilapia, pollock and small pieces of cod hold together well. Very flaky fish needs a gentle flip.
Why does my fish stick to the pan?
The pan was not hot enough or the fillet was wet. Dry the fish, heat the oil until it shimmers and let a crust form before turning.
Can I use other herbs in the butter?
Yes. Chives, dill, tarragon or thyme all suit lemon butter. Add them off the heat so they stay fresh.
How long does it take to make Pan-Fried White Fish with Lemon Caper Butter?
About 20 min in total: 10 min of preparation and 10 min of cooking.
How many calories are in Pan-Fried White Fish with Lemon Caper Butter?
About 330 kcal per serving, with 34 g of protein, 12 g of carbohydrates and 16 g of fat. These values are estimates.
Nutrition per serving
| Calories | 330 kcal |
|---|---|
| Protein | 34 g |
| Carbohydrates | 12 g |
| Fat | 16 g |
| Fiber | 1 g |
| Sugar | 1 g |
| Sodium | 700 mg |
Estimated values, calculated from the ingredients.
