Pan-Fried Fish Fillets
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 medium fish fillets, e.g. pickerel, carp, salmon parsley, chopped 1/4 cup of flour
4 Tbs butter 2 lemons



1 Wash the fillets gently in cold water and dry in paper towels. Season them with salt and freshly ground black pepper and dredge in flour.
2 Melt the butter in a large pan on medium-high heat. When the butter is hot, shake the excess flour off the fillets and put them in the pan. Cook for 2 to 3 minutes depending on the thickness of the fillets, shaking the pan occasionally to make sure the fish does not stick. Turn the fillets over and fry till lightly golden on the other side. Add most of the parsley and the juice of 1 lemon and cook for a few more seconds. Serve with fresh parsley sprinkled on top and lemon wedges on the side.

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