PAN FRIED WHOLE FISH RECIPES

Name: Pan-fried salmon
Prep time: 1 min
Cook time: 5 min
Total time: 6 min
Yield: 2
Ingredients: 2 x 150g salmon fillets (about 4cm thick), skin on; ½ tbsp olive oil; 20g unsalted butter; ½ lemon, juiced

PAN-FRIED SALMON RECIPE | BBC GOOD FOOD

Pan-fried salmon recipe | BBC Good Food image

Have a perfectly cooked salmon fillet, complete with crisp skin, ready in under 10 minutes. Serve with a side of buttery, seasonal green veg for a filling supper

Provided by Esther Clark

Categories Dinner, Main course, Supper

Total Time 6 minutes

Prep Time 1 minutes

Cook Time 5 minutes

Yield 2

Number Of Ingredients 4

Ingredients

2 x 150g salmon fillets (about 4cm thick), skin on
½ tbsp olive oil
20g unsalted butter
½ lemon, juiced

Steps:

Generously season the salmon fillets with salt and pepper. Put the oil and butter in a non-stick frying pan over a medium heat, swirling around the pan until melted and foaming, then turn up the heat. Once the butter starts bubbling, add the salmon fillets to the pan, skin-side-down, and fry for 3 mins until crisp. Flip the fillets over, lower the heat and cook for 2 mins more, then drizzle with the lemon juice. Transfer the salmon to a plate and baste with any of the buttery juices left in the pan.

Nutrition Facts : Calories 524 calories, FatContent 44 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 0.3 grams carbohydrates, SugarContent 0.3 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 31 grams protein, SodiumContent 0.17 milligram of sodium

PAN-FRIED FLOUNDER WITH LEMON BUTTER SAUCE RECIPE ...

Pan-Fried Flounder with Lemon Butter Sauce Recipe ... image

"Flounder is an amazing fish,” says Jonathan Waxman, chef at Manhattan’s Barbuto. “It’s firm yet delicate, flavorful and sweet.” The breading he uses on the fillets is simple and versatile; it works just as well on chicken, pork, veal and other fish. Slideshow: More Seafood Recipes

Provided by Jonathan Waxman

Categories Flounder

Total Time 20 minutes

Yield 4

Number Of Ingredients 10

Ingredients

2 large egg yolks
1/2 cup whole milk
1/2 cup all-purpose flour
1 cup plain dried bread crumbs
Salt
Four 5-ounce flounder or sole fillets
1 stick unsalted butter, cut into tablespoons
1/4 cup extra-virgin olive oil
2 tablespoons lemon or Meyer lemon juice, plus lemon wedges for serving
Parsley leaves, for garnish

Steps:

In a medium bowl, whisk the egg yolks with the milk. Spread the flour and bread crumbs in 2 separate wide, shallow bowls; season with salt.
Dredge the fish in the flour, dusting off the excess. Dip the fish in the egg mixture, then dredge in the bread crumbs. Transfer to a large plate.
In a 12-inch cast-iron skillet, melt 2 tablespoons of the butter in 2 tablespoons of the olive oil. Add 2 fish fillets and cook over moderate heat, turning once, until golden and crispy outside and white throughout, about 6 minutes. Transfer the fish to plates. Wipe out the skillet and repeat with another 2 tablespoons of butter and the remaining oil and fish.
Wipe out the skillet. Whisk in the remaining 4 tablespoons of butter and the 2 tablespoons of lemon juice; season with salt. Spoon the sauce over the fish, garnish with parsley and serve with lemon wedges.

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