Lemony Flaky Fish
Fish is the real fast food, my friends. This is a very uncommon opinion in the good old USA. Seafood for dinner seems fancy, fussy, complicated, but nothing could be further from the truth! It stores well in the freezer and thaws in no time. It’s so fragile that it cooks in less than 10 minutes. I’m telling you, you can go from frozen fish to dinner on the table in less than 30 minutes (and that’s with the dishes done!). Our favorite way to cook white fish is to dredge it in a seasoned flour mixture and pan fry in a bit of butter. It’s golden and a bit crisp on the outside while remaining flaky and tender (not rubbery!) on the inside. This version adds some lemon zest for a pop of brightness that is so needed this time of year. I know you’ll love it!
Makes 4 servings
4 filets of white fish (we use frozen haddock, very mild!)
½ cup flour
1 teaspoon salt
zest from 1 lemon
butter for cooking
Directions:
Heat a wide skillet over medium low heat. Meanwhile, grab a plate and mix the four, salt, and lemon zest together. Pat the filets dry and press into the flour mixture on both sides. Add the butter to the pan and gently lay the coated filet in the melted butter. You should hear a nice sizzling sound, if not the pan isn’t quite hot yet! Cook for about 4 minutes on the first side. You want it to form a golden crust, so no moving or flipping until it’s there! Flip and cook for about 3-5 minutes on the other side and you’re done! You can cook as many as you can fit in the pan at once, just don’t crowd it so much that you can’t flip them easily ;)
