Wednesday, February 20, 2008

Pan Fried Fish

For whatever reason, I have noticed that dudes love Alton Brown. Don't get me wrong, I enjoy a lot of his recipes too, but I can think of several guys who don't cook much and don't watch cooking shows, but love that guy. It's got to be his flame-painted mixer. It speaks to their testosterone.

Anyway, Bernardo originally picked this recipe and it has become a favorite. We usually use rainbow trout, but you can really use your fish of choice. We usually serve with broccoli and rice pilaf or cous cous.

1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
Kosher salt
Ground black pepper
Flour for dredging
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced

Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.


Lannae said...

Saw your post on Nashville Foodies about wanting good Chinese... Uh, Golden Coast on West End is ok. If you want more authentic wait until Saturday lunch at Golden Coast. The China Chef regular menu is kind of bad, but the secret paper menu is better. The China Chef chef is from Hong Kong and she used to have a cooking segment on TV there, like the cooking segment on Good Morning America. I too dislike Fulins, it is gross. There really isn't good Chinese food in this town. Anyway, welcome to Nashville, a bit of a food void.

Robin said...

I love AB too. How surprised are you?

Have you seen the LoL spreadable butter? It's just butter & canola, nothing weird. I LOVE it. It's all we use for table butter anymore, and I use it for pan frying too--taste of butter but doesn't burn as easily, just like adding canola first and then butter. (Is it sad that that much of a time saver is something I treasure? WTH happened to my life?!)

Natalie said...

Not surprised at all. Thanks for the butter / oil tip. I'll pick some up to use at the table. And I've seen the videos you've posted on your website. I think I know what's happened to your life. DANCE party to NPR. Shake it.