Lemon Butter Sauce for Fish

 

 This Lemon Butter Sauce for Fish is incredible - just three minutes, 2 ingredients, and restaurant quality.

 

Ingredients

LEMON BUTTER SAUCE:

4 tbsp unsalted butter, cut into pieces

1 tbsp fresh lemon juice

Salt and finely ground pepper

 

CRISPY PAN FRIED FISH:

2 x thin white fish fillets skinless boneless

Salt and pepper

2 tbsp white flour

2 tbsp oil

 

SERVING:

Lemon wedges

Finely chopped parsley

 

In a light-colored saucepan or small skillet over medium heat, melt the butter.

Melt the butter and leave it on the stove, mixing/stirring occasionally. Take away from the heat as soon as the butter transforms golden brown and smells nutty, approximately three minutes, and pour into a small container. Add lemon juice, salt, and pepper to taste. After it has cooled slightly, stir it and taste it. To taste, adjust the lemon and salt.

put aside for twenty to thirty minutes; it will remain pourable.

 

FRIED FISH IN A PAN:

Using paper towels, pat the fish dry. Season with salt and pepper, then flour. Flour should be spread with your fingers. Continue on the other side. Gently shake off any extra flour, smacking between your hands if required. In a nonstick skillet, heat the oil over high heat. Add the fish when the oil is shimmering and there are faint wisps of smoke. Cook for one and a half minutes, or until golden and crispy on the edges, then flip and cook for another one and a half minutes cook longer if the fillets are thicker.

Transfer right away to serving dishes. Sprinkle each with a tablespoon of Sauce: garnish with parsley, and serve with lemon on the side.