PAN FRIED FISH
- 1 large or two small skin on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
- Kosher salt
- Ground black pepper
- Flour for dredging
- 2 tablespoon Canola oil
- 3 tablespoons butter
- 1 tablespoons capers, drained
- 1 lemon, juiced
Instructions:
Heat a heavy pan over medium high heat an than season the fish on meat side with salt and pepper.
- Lightly dredge fish in flour and shake off excess.
- When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
- As soon as foaming subsides, place fish in pan with the skin side down.
- Jiggle pan for the first 10 seconds to keep the fish from sticking.
- Cook until golden crust forms on meat.
- Carefully turn fish away from you and again jiggle pan for the first few seconds.
- Cook until skin turns golden brown.
- Remove to a warm plate.
- Pour out the cooking fat, add remaining butter and quickly fry the capers.
- Remove pan from the heat, add lemon juice to pan and swirl.
- Pour sauce over the fish and serve.