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Pan Fried Fish Recipe

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This recipe for Pan Fried Fish, by , is from Henderson Plant Cookbook - Kennametal, Inc., one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Chef Roberto (Robert McGhee)
Added: Saturday, April 9, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Trout, Red Snapper or any other fish filets
salt
pepper
1 tbsp. canola oil
1 tbsp. butter
flour
1 tbsp. capers
juice of 1 lemon

Directions:
Directions:
Place big, heavy pan on med. high heat. Lightly dredge filet in flour or fish breader. Shake off excess. When pan gets hot, add the oil and butter. After butter melts and foams away, add filet to pan, laying away from you.(possible splatter) Shake pan or move pan for 10 seconds to prevent filet from sticking to pan. Cook for about 2 to 4 minutes or until golden brown. Turn filet to other side and cook the same or until muscles separate. Put filet on plate but try to keep most of the butter in the pan. Add some additional butter to the pan and allow to melt. Add the capers. Lightly fry for 10 to 30 seconds. Remove pan from heat and add lemon. Allow to warm just a few seconds. Pour over fish.

 

 

 

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