SAUTED FISH
This classic recipe for Sautéed Fish offers a simple yet satisfying way to enjoy fresh fish, resulting in a flaky, golden-brown crust. The method of pan-frying in butter creates a rich, buttery flavor that complements the delicate taste of the fish. Serve this comforting dish with a squeeze of lemon and your favorite sides for a complete meal.
Ingredients
- 1 1/2 pounds Fish fillets (e.g., cod, haddock, or similar)
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour
- 1/4 cup Cornmeal
- 4 tablespoons Butter
Instructions
- 1Rinse the fish fillets and pat them dry with paper towels. Season both sides with salt and pepper.
- 2In a shallow dish, combine the flour and cornmeal. Dredge each fish fillet in the flour mixture, ensuring both sides are evenly coated. Shake off any excess flour.
- 3Melt the butter in a large skillet (spider) over medium-high heat until it's hot but not smoking. Carefully place the floured fish fillets in the skillet, ensuring not to overcrowd the pan. Cook for about 3-4 minutes per side, or until the fish is golden brown and cooked through. Shake the pan occasionally to prevent sticking. The fish is done when it flakes easily with a fork.