Main Course: Pan-Fried Local Fish
Servings: 9 pieces
Preparation time: 10-15 minutes
Cooking time: 10 minutes
Ingredients
- 8 fish filets, bones removed skin can be left on*
- Salt and pepper
- ½ to 1 cup vegetable oil
- 1 ½ cup flour
- ¼ cup melted butter
*if using filets from a large fish, cut each piece the width of the palm of your hand
Directions for Preparation
- Pat the fish filets with paper towel. Sprinkle with salt and pepper. Let sit for a few minutes.
- Place the flour in a medium bowl.
- Heat 1 -2 tablespoons oil and 1-2 teaspoons butter in a cast iron pan. Use more oil if using a bigger pan.
- Heat until lightly sizzling.
- Dredge a filet in flour until well-coated on both sides.
- Place in the hot pan skin-side down.
- Add 1-2 more filets in the pan.
- Do not crowd the fish. There should be space around each filet otherwise they will become soggy.
- Once the skin is crispy, gently flip. Fry on the other side until golden brown and flaky.
- Repeat with the remaining filets.
- Optional: Place the cooked filets on a baking sheet in the oven on low to keep warm while the other filets are cooking.
