Dilled Pan-Fried Fish
Today I'm sharing a easy little recipe to make some extremely easy pan-fried fish.
No deep dips in the grease pool, and yet, very tasty.
The recipe is for 2 large fillets, but it is so easy to increase it. Or, do like I do and mix a bigger batch and store in an air-tight container. Just scoop out what you need and store the remainder.
I start with cornmeal,
and add dill, lemon-pepper seasoning, salt and ground black pepper. Combine all, and spread on a plate or sheet pan, depending on how big the fillets are.
I use flounder or pollock, depending on what's available at my local supermarket.
Fresh caught fillets will work just as well.
After dipping each side in the mixture,
I drop them into a hot non-stick skillet where I have olive oil with a bit of butter. It doesn't take a lot of butter, or a lot of oil. The butter helps the crust brown nicely.
The flounder fillets are large, and delicate, making it a bit difficult to flip them,
so I divide them into smaller pieces.
Total cooking time is about 6 minutes.
Total eating experience, priceless.
Are they ever good.
Dilled Pan Fried Fish
2 Tbsp cornmeal
1/4 Tsp salt
1/4 Tsp dill weed
1/4 Tsp ground black pepper
1/8 Tsp lemon-pepper seasoning
2 fish fillets (about 3/4 lb.) such as sole, flounder, or other white fish
1-1/2 Tbsp olive oil
1/2 Tsp butter
Heat olive oil and butter in non-stick skillet on medium heat.Combine cornmeal, salt, dill weed, ground black pepper, and lemon-pepper seasoning in flat bowl or plate. Blot fillets dry with paper towels. Dredge both sides of fish fillets in cornmeal mixture, place in pan. Cook 2-3 minutes on each side, until crisp and fish flakes easily with a fork. 2 servings