Pan Fried Fish

Pan Fried Fish
#fish #recipe #panfried #shorts

Ingredients
1 large skin-on fish fillets, about 200gms (Fish of your choice)
salt kosher
black peppercorns, ground
Flour for coating
Canola oil, 2 tblsp.
3 tablespoons unsalted butter
1 tablespoon drained capers
1 lemon, freshly squeezed

Instruction
Heat a pan over medium high heat.
Season the meat side of the fish with salt and pepper.
Dredge the fish in flour and shake off the excess.
When the pan is nice and hot, add 1 tablespoon butter and 1 tablespoon canola oil.
Place the fish on the pan with the skin side down as soon as the foaming subsides.
To keep the fish from sticking, jiggle the pan for the first 10 seconds.
Cook until the meat has formed a golden crust.
Turn the fish away from you and shake the pan again for the first few seconds.
Cook until the skin begins to turn golden brown. Place on a heated platter.
Pour off the frying fat and quickly saute the capers in the remaining butter.
Remove the pan from the heat and add the lemon juice.
Serve the fish with the sauce.

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