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Pan Fish

Ingredients
  Butterfish/Pompano, spot, yellow perch / other small whole fish 48 Ounce, cleaned, scaled (4 Whole, 12 Ounce Each)
  All purpose flour/Fine dry breadcrumbs 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Vegetable oil 2 Tablespoon
  Lemon 1 , cut into half
  Chopped parsley/Other chopped herbs 1 Tablespoon
  Salt To Taste
  Pepper To Taste
Directions

Rinse fish; pat dry with paper towels.
Remove heads, if desired.
Season with salt and pepper.
Coat with flour or breadcrumbs.
Heat 1/4 cup butter or margarine and 2 tablespoons oil in a large skillet.
Add coated fish; pan-fry over medium-high heat 2 to 4 minutes until browned on each side, turning carefully.
Add more butter or margarine and oil, if necessary.
Squeeze lemon juice over fish.
Arrange cooked fish on a platter or serve from skillet.
Sprinkle with parsley or other herbs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Fish

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