Recipe courtesy of Alton Brown
Show: Good Eats
Total:
30 min
Active:
15 min
Yield:
2 servings
Level:
None

Ingredients

  • 1 large or two small skin-on fish fillets, about 8 ounces (rainbow trout, small salmon, brown trout)
  • Kosher salt
  • Ground black pepper
  • Flour for dredging
  • 2 tablespoon Canola oil
  • 3 tablespoons butter
  • 1 tablespoons capers, drained
  • 1 lemon, juiced

Directions

Heat a heavy pan over medium high heat.

Season fish on meat side with salt and pepper. Lightly dredge fish in flour and shake off excess. When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter. As soon as foaming subsides, place fish in pan with the skin side down. Jiggle pan for the first 10 seconds to keep the fish from sticking. Cook until golden crust forms on meat. Carefully turn fish away from you and again jiggle pan for the first few seconds. Cook until skin turns golden brown. Remove to a warm plate.

Pour out the cooking fat, add remaining butter and quickly fry the capers. Remove pan from the heat, add lemon juice to pan and swirl. Pour sauce over the fish and serve.

IDEAS YOU'LL LOVE

Pan-Fried Fish

Recipe courtesy of Judy Joo

Fish Pan Fried with Turmeric and Dill: Cha Ca Hanoi

Recipe courtesy of Luke Nguyen

Pan-Fried Branzino

Recipe courtesy of Patti LaBelle

Pan-Fried Fennel

Recipe courtesy of Laura Calder

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Pan-Fried Smelts

Recipe courtesy of Alton Brown

Pan-Fried Catfish

Recipe courtesy of Emeril Lagasse

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

So Much Pretty Food Here