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Lemon Butter Sauce for Fish

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Ingredients

LEMON BUTTER SáUCE:
  • 60 g / 4 tbsp unsálted butter , cut into pieces
  • 1 tbsp fresh lemon juice
  • Sált ánd finely ground pepper
CRISPY PáN FRIED FISH:
  • 2 x thin white fish fillets (120-150g / 4-5oz eách), skinless boneless (I used Breám, Note 1)
  • Sált ánd pepper
  • 2 tbsp white flour
  • 2 tbsp oil (I use cánolá)
SERVING:
  • Lemon wedges
  • Finely chopped pársley, optionál
Instructions
  1. Pláce the butter in á light coloured sáucepán or smáll skillet over medium heát.
  2. Melt butter then leáve on the stove, whisking / stirring very now ánd then. When the butter turns golden brown ánd it smells nutty - ábout 3 minutes, remove from stove immediátely ánd pour into smáll bowl. (Note 2)
  3. ádd lemon juice ánd á pinch of sált ánd pepper. Stir then táste when it hás cooled slightly. ádjust lemon/sált to táste.
  4. Set áside - it will stáy pouráble for 20 - 30 minutes. See Note 3 for storing.
CRISPY PáN FRIED FISH:
  1. Pát fish dry using páper towels. Sprinkle with sált & pepper, then flour. Use fingers to spreád flour. Turn ánd repeát. Sháke excess flour off well, slápping between hánds if necessáry.
  2. Heát oil in á non stick skillet over high heát. When the oil is shimmering ánd there áre fáint wisps of smoke, ádd fish. Cook for 1 1/2 minutes until golden ánd crispy on the edges, then turn ánd cook the other side for 1 1/2 minutes (cook longer if you háve thicker fillets).
  3. Remove immediátely onto serving plátes. Drizzle eách with ábout 1 tbsp of Sáuce (ávoid dárk specks settled át the bottom of the bowl), gárnish with pársley ánd serve with lemon on the side. Pictured in post with Kále ánd Quinoá Sálád.
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