|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|
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.