Buttery Fish with Garlic (Print Version)
# Ingredients:
→ Fish
01 -
350g thick white fish chunks (try haddock, pollack or cod)
02 -
Salt
03 -
Fresh ground pepper
04 -
3 pinches cayenne pepper
05 -
2 tablespoons cornstarch
→ Garlic Butter Sauce
06 -
4 tablespoons (1/2 stick) salted butter, melted down
07 -
3 cloves garlic, finely chopped
08 -
1/2 tablespoon fresh lemon squeeze
09 -
1 tablespoon fresh parsley, chopped up
→ For Cooking & Serving
10 -
2 tablespoons cooking oil
11 -
Lemon slices for the side
# Instructions:
01 -
Slice fish into chunky pieces, keeping them thick enough for frying. Sprinkle with salt, fresh pepper, and cayenne. Dust completely with cornstarch and set to the side.
02 -
Create your sauce by stirring together hot melted butter, chopped garlic, fresh lemon juice, and the parsley. Put aside for later.
03 -
Warm up your skillet on medium flame. Pour in oil and wait till it's hot, then drop in fish pieces without overcrowding and cook until they're golden and crispy on both sides.
04 -
Grab your wooden spatula or cooking tongs to flip each piece gently so they don't break apart.
05 -
Take cooked fish off the heat and let them rest on paper towels. Mix with your warm garlic butter mixture and serve right away with lemon on the side.
# Notes:
01 -
Halibut gives you the sturdiest results when making this pan-fried dish.