Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

There is nothing fancy about fried fish drizzled with lemon and butter—but it can look (and taste) awfully nice topped with capers and sitting next to a fresh salad (or yeah, crispy potatoes 😋). Start with a white, flaky, mild fish like barramundi or cod. Fillets should be less than 1/2-inch think, because the cooking goes fast! This recipe can be gluten-free or -full, use which ever flour (and breadcrumbs) your prefer. Opt for breadcrumbs rather than panko; it just works better. Use plenty of oil in the pan, and let it get hot enough. Best when eaten right away! (Though if there are leftovers, try heating the fish in a toaster oven, which will keep it crispy).

Fried Fish with Lemon-Butter Sauce

Fried Fish with Lemon-Butter Sauce

Published May 14, 2019 by
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Serves: 4   |    Active Time: 30 minutes



Ingredients:


For the fish:
  • 4 thin white fish fillets (such as barramundi or tilapia)
  • Sprinkle of salt
  • 1/4 cup measure-for-measure gluten-free flour blend (or regular AP flour)
  • 1 egg
  • 1/2 cup gluten-free bread crumbs - such as Schar (or regular bread crumbs)
  • 2-3 tablespoons olive oil

  • For the lemon-butter sauce:
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • Zest and juice from 1 lemon
  • 2-3 tablespoons capers

  • Directions:

    1. Sprinkle each fillet of fish with salt.
    2. Whisk egg in a bowl until frothy. Place flour on one plate and bread crumbs on another.
    3. Working with one fish fillet at a time, lightly coat each fillet in flour, and then dip in egg. Roll in bread crumbs, and set aside.
    4. Heat oil in a large skillet over medium-high heat. When oil is hot, place fillets in oil (if oil dies not sizzle, it is not hot enough). Cook fish for 3-4 minutes on the first side, and then flip and cook for another 3-4 minutes. Fish should be golden on the outside and opaque all the way through. Remove from heat.
    5. Place butter and garlic in a small sauce pan. Heat over medium-low. When butter is melted, remove from heat. Add lemon zest and juice, along with capers, and stir.
    6. Place fish on serving plates and spoon lemon-butter sauce over each fillet.

    Fried Fish with Lemon-Butter Sauce
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    Potato Galette with Lox (AKA Giant Latke)

    Potato Galette with Lox (AKA Giant Latke)

    It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title. 

    The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description. 

    Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it. 

    Potato Galette with Lox (AKA Giant Latke)
    Potato Galette with Lox (AKA Giant Latke)

    I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had. 

    On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop. 

    Potato Galette with Lox (AKA Giant Latke)

    Potato Galette with Lox

    Published May 15, 2018 by
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    Serves: 6-8   |    Total Time: 20 minutes



    Ingredients:

      For the Lamb:
    • 2 Russet or Yukon Gold potatoes
    • 1/4 cup avocado oil or melted butter, divided
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper 
    • 1/4 teaspoon garlic powder
    • 4 ounces lox
    • 1/4 cup creme fraiche, sour cream or plain greek yogurt
    • Optional, for serving: minced chives, capers

    Directions:

    1. Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
    2. Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
    3. When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
    4. Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
    5. To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!

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    Tilapia with Fried Capers and Lemon

    Tilapia with Lemon and Fried Capers

    I have been listening to a lot of podcasts: on my way to work, on my way home, even while I'm doing chores around the house or working out. 

    While I'm driving to work, I love to listen to something that gets my brain working. This is when I pull out my -get-down-to-business podcast, Chopped. It's a podcast by food bloggers, for food bloggers, so I know not all of you will be interested in this one, but if you have a food blog, you should definitely tune in: 

    Chopped. Even if you're just starting a blog, this one is worth subscribing to! I love getting little knowledge bombs from this show. Marly (the host) also keeps everything real and manageable. 

    I have a hard time listening to podcasts while actually writing or crunching numbers, so I usually wait to continue my listening until my drive home. At that point I'm usually over trying hard for the day (11 hours is enough, time to sit back and relax. Seriously) and ready to just hear something neat or interesting. This is where Gastropod comes in. 

    Tilapia with Lemon and Fried Capers

    GastropodThis is not the first time I've brought up Gastropod, but what can I say? I love it. Dearly. If I had to pick one podcast and only one podcast to listen to, this might be it. Cynthia and Nicola are as nerdy as I am when it comes to food, and their podcast is really well produced. Gastropod covered topics like Counting Fish and how the type of silverware you're eating off of affects your meal. No matter the topic, you're sure to learn something new! 

    Speaking of learning, I also just started listening to Wine for Normal People--I  started listening to it right after I wrote my post on Marsala wine, actually. Despite being a foodie, my wine knowledge is lacking. There's so much to know! So many names that are hard to pronounce! Years and blends and vineyards oh my! But when I go to buy a bottle of wine, I want to at least feel like I might be buying something I'll like. This podcast makes me feel like maybe I'll learn. One day. For now it's all just trial and error. Plus, this podcast is realistic, and lacks all snobbery you might think would come with a wine podcast. I also enjoy Stuff You Should Know for non-food related facts.

    Tilapia with Lemon and Fried Capers

    When I'm at home and working on something rather mindless, I usually want story with a bit more meat to it. Something that will entertain my mind while I bead, or take my thoughts far away while I clean. This is when I listen to shows like S-Town of This American Life. 

    S-town. This podcast is especially recommended to those that enjoyed Serial, it's older cousin. It's intriguing, mysterious and sometimes a bit disturbing. Once you start listening, you just can't stop.

    This American LifeBefore the era of podcasts, my parents would tune into This American Life on Colorado Public Radio. Maybe it's just a tradition for me now, but The American Life continue to be one of my favorite easy-listening podcasts. Their simple, everyday stories always carry a message that is deep and moving, though they tend to keep everything lighthearted. 

    Alright, what podcasts do you subscribe to? What are your favorite and why? Lay it on me! 

    Tilapia with Lemon and Fried Capers

    Tilapia with Fried Capers and Lemon

    Published May 2, 2017 by
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    A easy tilapia recipe with bright lemon and capers.

    Serves: 2   |    Total Time: 25 minutes



    Ingredients:

    • 2 tilapia fillets
    • 1-1/2 tablespoons coconut oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1 lemon, cut into wedges
    • 2 tablespoons capers
    • 2 tablespoons minced parsley

    Directions:

    1. Using a towel, pat the fish dry on either side. Season with salt and pepper on both sides. Heat 1 tablespoon oil in a skillet over medium heat. When it glistens, place the fish in the pan. Cook for 4-5 minutes on each slide, until fish is cooked through, opaque, and flakey.
    2. While the fish cooks, heat remaining 1/2 tablespoon of oil in a small pan. Pan capers dry with a towel (this will help minimize splattering). When the oil is hot (test it by flicking a drop of water into the pan—if it sizzles, it’s hot enough), pour the capers into the pan. Allow the capers to cook, stirring occasionally. After 3 minutes, remove from heat.
    3. Serve fish on plates, and squeeze 1 lemon wedge over each fillet. Sprinkle with capers and parsley. Serve with additional lemon wedges.

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