Crispy Pan Fried Fish

1. Fish - This recipe will work with any fish fillet (skin on or off) but I tend to make it with thinner fillets - more crispy skin to flesh ratio, more evenly golden and crispy. I used silver dory in the video and half the photos.

Make sure your fish has been pin boned (i.e. bones removed) and if there is skin, that the scales have been removed. Shop brought fish should come already prepared.

2. Shaking off excess flour is important for crispy skin because otherwise, the excess flour crisps but then falls off when flipped. Also, excess flour burns in the pan and you get black bits on the fish.

3. Sauces: I don't need anything more than a squeeze of fresh lemon with this dish, however, here are a fewsauce options:

Killer Lemon Butter Sauce - very fine dining restaurant worthy! Creamy Dill Sauce Cocktail Sauce, Marie Rose Sauce, or Tartare Sauce - recipes in this Prawn Dipping Saucespost Simple Lemon Butter Sauce: Melt 50g/3tbsp salted butter, add 1 1/2 tbsp fresh lemon juice (or to taste). (Rich) Lemon Cream Sauce: Simmer 1/2 cup cream over medium heat, add 1 tbsp butter, zest of 1/2 lemon and 1/2 tbsp lemon juice. Simmer for 2 minutes or until slightly thickened. Asparagus, butter beans and peas in lemon butter sauce (pictured in post): Use Simple Lemon Butter above and add 3 tbsp water. Bring to simmer, add 2/3cup drained canned white beans, handful of asparagus cut into 5 cm / 2" lengths, 1/4 cup frozen peas. Cook, stirring, for 3 minutes or until asparagus is just cooked and liquid is thickened. Stir through 1 tbsp chopped dill, adjust salt & pepper to taste. Spoon onto plate, place fish on top. The sauce doubles as sauce for the fish.

It would also not be unheard of to serve this with tomato ketchup!

4. Nutrition per serving, assuming 1.5 tbsp oil is used and all consumed (which it is not), skinless fish fillet.