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This white fish in buttery garlic sauce turns basic fillets into a fancy dinner with hardly any work. The mix of crispy fish and rich sauce makes an amazing meal that's perfect for quick weeknights or when you want to impress someone special.
I stumbled on this method while trying to copy my most-loved seafood place's signature dish. After playing around with it a bit, my family now begs for this "fancy fish" every week and can't believe how quick it really is to whip up.
Ingredients
- Firm white fish fillets: Such as cod, pollock or halibut. The fish is the main attraction, so get the freshest you can find
- Cornstarch: Gives you that gorgeous crunchy outside while keeping moisture locked in
- Salted butter: Creates our dreamy sauce base. Its saltiness makes everything taste better
- Fresh garlic: Adds that knockout flavor that makes everyone ask for seconds
- Fresh lemon juice: Adds zip and balances the buttery richness
- Fresh parsley: Brings nice color and a hint of garden freshness
- Cayenne pepper: Gives just a touch of heat without burning your mouth
Step-by-Step Instructions
- Get your fish ready:
- Slice fish into smaller pieces around 3-4 inches each. Sprinkle both sides well with salt, black pepper, and a little cayenne pepper. The cayenne adds subtle warmth but won't make it hot. Dust every piece completely with cornstarch and shake off any extra. This cornstarch trick makes that wonderful crispy coating everyone goes crazy for.
- Mix up your garlic butter:
- Warm butter until just melted in your microwave or a small pot. Stir in the chopped garlic, lemon juice, and parsley until well combined. This mixture will soak into the hot fish, creating amazing flavor. Let it sit while cooking so the garlic can soften a bit in the warm butter.
- Cook fish until crispy:
- Warm a non-stick pan over medium heat until it's nice and hot. Pour in cooking oil, making sure it covers the bottom evenly. Add fish pieces with space between them. Don't move them for about 3-4 minutes until they form a golden crust. Carefully flip each piece and cook another 3 minutes until both sides are crispy and fish breaks apart easily.
- Finish the dish:
- Place crispy fish briefly on paper towels to soak up extra oil. While still hot, gently mix the fish with your garlic butter mixture, making sure each piece gets coated evenly. The hot fish will release more garlic flavor. Serve right away with lemon wedges on the side for extra zing.
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The real trick to this dish is actually when you add things. I figured out that putting the garlic butter on after cooking instead of during keeps the garlic from getting burnt and bitter. This tiny change made all my fish dishes way better.
Perfect Pairings
This buttery garlic fish tastes best with simple sides. Try it with steamed asparagus or green beans that complement the rich sauce. For a heartier meal, put it on pasta tossed with a bit of olive oil and herbs, so the pasta soaks up all that yummy sauce. A simple green salad with lemony dressing also works great as a light contrast.
Storage and Reheating
This fish tastes best right after cooking, but you can keep leftovers in a sealed container in your fridge for up to 2 days. Don't use the microwave to warm it up - that'll make the fish tough. Instead, warm it slowly in a covered pan on low heat just until it's warm. It won't be as crispy as when fresh, but will still taste great.
Making It Ahead
Need to prep early? You can season the fish and mix up the garlic butter sauce up to 8 hours before cooking time. Keep your seasoned fish covered in the fridge, but wait to add the cornstarch until right before cooking. The garlic butter can stay at room temp if you'll use it within a few hours, or chill it and warm slightly before using.
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You'll end up with a dish that looks and tastes like it came from a fancy restaurant, but it's actually super easy to make at home!
Frequently Asked Questions
- → What type of fish works best for this dish?
Go for sturdy white fish - cod, halibut, and pollock are top picks. Their firm texture holds up during cooking and makes a nice contrast with the crunchy outside layer.
- → Why coat the fish with cornstarch?
Cornstarch gives you that fantastic crunch when you cook the fish. It locks in the juices while creating a golden outer layer that goes perfectly with the buttery garlic sauce.
- → How do I prevent the fish from breaking when flipping?
Handle it carefully with wooden tools when turning. Wait until you see a good crust form before you try to flip it - this helps keep it in one piece. Also, stick with thicker fish cuts for better results.
- → Can I make the garlic butter sauce ahead of time?
Sure, you can mix up the sauce a day early and keep it in your fridge. Just warm it up before you pour it over your fish. But honestly, it tastes way better when you make it fresh while cooking.
- → What can I serve with garlic butter fish?
This fish goes with almost anything. Try it with pasta for a full meal. Other good sides are steamed veggies, rice, baked potatoes, or a simple green salad. Don't forget to squeeze those lemon wedges over the top for extra flavor.
- → How do I know when the fish is properly cooked?
Your fish is done when it turns white all the way through and breaks apart easily with a fork. Most white fish takes about 3-4 minutes on each side in a medium-hot pan, but thicker pieces might need a little longer.