Description
Crispy Fish with Lemon Butter Sauce
This crispy fish dish is paired with a creamy lemon butter sauce and served over a bed of mashed potatoes. The crunchy coating on the fish adds texture, while the rich sauce elevates the dish to the next level.
Ingredients
:
4 white fish fillets (tilapia, cod, or haddock)
1 cup breadcrumbs (preferably panko)
1/2 cup all-purpose flour
2 eggs, beaten
1 tablespoon garlic powder
Salt and pepper, to taste
2 tablespoons olive oil
2 tablespoons butter
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
Mashed potatoes, for serving
Instructions
:
Prepare the Fish: Season the fish fillets with salt, pepper, and garlic powder. Dredge the fillets in flour, then dip them in the beaten eggs, and coat with breadcrumbs. Ensure they are fully coated.
Fry the Fish: In a large skillet, heat the olive oil over medium heat. Once hot, fry the fish fillets for about 3-4 minutes per side, or until golden brown and crispy. Remove from the pan and set aside.
Make the Lemon Butter Sauce: In the same skillet, melt butter over medium heat. Add the heavy cream, lemon juice, and lemon zest. Stir and let it simmer for 2-3 minutes until the sauce thickens slightly. Season with salt and pepper to taste.
Serve: Place the crispy fish fillets on a plate with a scoop of mashed potatoes. Drizzle the lemon butter sauce over the fish and potatoes. Garnish with fresh parsley.
This crispy fish with a creamy lemon butter sauce paired with mashed potatoes makes for a delicious, comforting meal!
Step-by-Step Guide
Follow this detailed guide for perfect execution. First, set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with garlic powder. Pat fish fillets dry before seasoning. When frying, ensure the oil is shimmering but not smoking before adding the fish. Do not overcrowd the pan; cook in batches if necessary. For the sauce, after melting the butter, reduce heat to medium-low before adding cream to prevent separation. Whisk constantly while adding lemon juice and zest to create a smooth, emulsified sauce.
Serving Suggestions
While mashed potatoes are classic, this dish pairs wonderfully with other sides. For a lighter option, serve over a bed of lemon-herb quinoa or steamed asparagus. Roasted cherry tomatoes or a simple arugula salad with a lemon vinaigrette complement the rich sauce beautifully. Garnish with extra parsley, capers, or thin lemon slices for a vibrant presentation.
How-to Summary
In summary: Season and bread fish fillets using a standard flour, egg, and breadcrumb dredge. Pan-fry in olive oil until golden and cooked through. In the same pan, create a sauce by combining butter, heavy cream, lemon juice, and zest. Simmer until slightly thickened. Serve the crispy fish drizzled with sauce alongside your chosen side, like mashed potatoes.
Frequently Asked Questions
Can I bake the fish instead of frying? Yes. For a healthier version, place breaded fillets on a parchment-lined baking sheet, lightly spray with oil, and bake at 400°F (200°C) for 12-15 minutes, flipping halfway.
What can I use instead of heavy cream? Half-and-half or whole milk can be used, but the sauce will be less rich and thicken more slowly. A cornstarch slurry (1 tsp cornstarch + 1 tbsp water) can help thicken it.
How do I know when the fish is cooked? The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). The coating should be deep golden brown.
Can I make the sauce ahead of time? It’s best made fresh. If needed, prepare it gently and keep it warm on the lowest heat, whisking occasionally, as it can separate if overheated or cooled.
What other fish works well? Any firm white fish like halibut, sea bass, or catfish is excellent. Thinner fillets will cook faster, so adjust frying time accordingly.
Common Mistakes to Avoid
- Wet Fish: Not patting fillets dry leads to soggy breading that falls off.
- Oil Temperature: Oil that’s too cool makes fish greasy; too hot burns the coating before the fish cooks through.
- Overcrowding the Pan: This drops the oil temperature and steams the fish, preventing a crisp crust.
- Overheating the Sauce: Boiling the cream sauce can cause it to curdle or separate. Maintain a gentle simmer.
- Skipping Resting Time: Let the fried fish rest on a wire rack for a minute before serving to keep the bottom crispy.
Conclusion
This Crispy Fish with Lemon Butter Sauce is a restaurant-quality meal achievable in your own kitchen. The contrast of the crunchy, seasoned coating with the velvety, bright sauce creates a truly satisfying dish. By following the detailed steps and avoiding common pitfalls, you can consistently prepare a comforting and impressive dinner that is sure to become a family favorite. Enjoy the process and the delicious results!