Pan fried white fish

The idea for this recipe comes from Alton Brown (who else?)  This is the easiest fish recipe you will ever make, and it is better than in any restaurant.  You can use any white fish that you like or that is fresh in your supermarket – the only difference will be the frying time that will depend on the thickness of your fish.  If your fish filet is especially thick fry it on both sides and then finish in the oven for 5 minutes before adding the sauce.

You will need:
1 lb. white fish filet
4 tbsp. butter
2 tbsp. capers with brine
juice of half a lemon
flour for coating the fish
salt and pepper

Mix flour with salt and pepper on a large plate.  Coat each fish filet in flour on both sides.  Meanwhile, melt 2 tbsp. of butter in a large frying pan until foaming.  Fry fish filets until golden brown on both sides.  You may have to do this in batches depending on the size of your pan.  Move the fish onto a large plate.  In the same pan, add 2 tbsp. of butter.  When foaming, add capers and fry for 2 minutes.  Remove from heat and add lemon juice.  Stir to combine and pour the sauce over the fish.  Serve warm.


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