Fish is fried throughout the world and is a staple in many countries. Native Americans throughout the United States used regional offerings for meals and fish was a common food source. Seafood consumption in the United States is on the rise, with Americans still largely favoring salmon, shrimp and tuna. Small salmon can be used in this simple recipe, which accents fresh fish with lemon and salty capers.
Recipe Servings: 2
Prep Time
10 minutes
Cook Time
15 minutes
Total Time
25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Heat heavy pan over medium heat.
- Season the meat side of fish with salt and pepper.
- Place flour in shallow bowl and dredge fish. Shake off excess flour.
- Add canola oil and 1 tablespoon butter to hot pan.
- Place fish in pan with skin side down when foaming butter settles.
- Jiggle pan for first 10 seconds to keep fish from sticking.
- Cook until a golden crust forms on meat, 5–6 minutes.
- Carefully flip fish over and jiggle pan again to prevent sticking, cooking until skin is golden brown.
- Remove fish to warm plate.
- Pour fat out of cooking pan, adding remaining butter and capers to quickly fry.
- Remove pan from heat and add lemon juice, swirling pan to combine.
- Pour sauce over fish and serve.
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