Mahnke Family Recipes- Picatta-style pan fried fish

8 oz / 226 g12.0 oz / 339.0 g16 oz / 452 g24 oz / 678 g rainbow trout, small salmon, or brown trout8 oz / 226 g rainbow trout, small salmon, or brown trout
1 t / 6 g1 ¹⁄₂ t / 9.0 g2 t / 12 g3 t / 18 g kosher salt1 t / 6 g kosher salt
1 pinch1 ¹⁄₂ pinch2 pinch3 pinch black pepper1 pinch black pepper
¹⁄₃ c / 40 g0.5 c / 60.0 g²⁄₃ c / 80 g1.0 c / 120 g flour - for dredging¹⁄₃ c / 40 g flour - for dredging
2 T / 24 g3.0 T / 36.0 g4 T / 48 g6 T / 72 g vegtable oil2 T / 24 g vegtable oil
3 T / 43 g4 ¹⁄₂ T / 64.5 g6 T / 86 g9 T / 129 g butter3 T / 43 g butter
1 T1 ¹⁄₂ T2 T3 T capers - drained1 T capers - drained
1 whole1 ¹⁄₂ whole2 whole3 whole lemon juice1 whole lemon juice

You can use virtually any small skin-on fish fillets - approximately one large or two smaller fillets.

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.

15 minutes

15 minutes

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Mahnke Family Recipes