Ingredients

Scaled 4

  • 32 oz / 904 g rainbow trout, small salmon, or brown trout - approx. 1 large or two small skin-on fish fillets
  • 4 t / 24 g kosher salt
  • pinch black pepper
  • 1.25 c / 150 g flour for dredging
  • 8 T / 96 g canola oil
  • 12 T / 170 g butter
  • 4 T capers, drained
  • 4 lemon's juice

Method

  1. Heat a heavy pan over medium high heat.
  2. Season fish on meat side with salt and pepper.
  3. Lightly dredge fish in flour and shake off excess.
  4. 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.
  5. Cook until golden crust forms on meat.
  6. Carefully turn fish away from you and again jiggle pan for the first few seconds.
  7. Cook until skin turns golden brown.
  8. Remove to a warm plate.
  9. Pour out the cooking fat, add the remaining butter, and quickly fry the capers.
  10. Remove the pan from the heat, add lemon juice to the pan and swirl.
  11. Pour sauce over the fish and serve.

Servings

2

Category

Source

www.foodtv 200491916333

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