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This pan-fried fish with lemon butter sauce is one of those recipes that turns simple ingredients into something special in minutes. I love making it for a quick dinner when I want a fresh bright meal that still feels like comfort food. There is something so satisfying about the crispy golden fish with that delicate tangy sauce drizzled on top.
Ingredients
- Fresh white fish fillet: cod or salmon both work well look for clear eyes and a firm texture when buying fish at the market for best results
- All purpose flour: for coating creates a crisp golden crust during frying choose one without any lumps
- Salt: brings out the natural sweetness of the fish and sharpens every flavor
- Ground black pepper: adds just a hint of warmth and bite
- Butter: for frying and enrichment of the sauce real butter will make both the crust and sauce deliciously rich
- Fresh lemon juice: provides acidity and brightness in the sauce always squeeze right before adding for freshest taste
- Garlic: finely chopped infuses the lemon butter sauce with a warm aroma
- Fresh parsley: gives color and garden freshness as a final flourish look for vibrant leaves without wilting
Step-by-Step Instructions
- Prep the Fish:
- Rinse the fillets thoroughly under cold running water to remove any residue then pat very dry with a paper towel this is key for pan-frying and helps the flour coating stick evenly next season both sides generously with salt and pepper
- Dredge in Flour:
- Spread the flour out on a large flat plate press each side of the seasoned fillet into the flour until well coated shake off any loose flour so it will crisp rather than clump in the pan
- Pan Fry the Fish:
- Heat most of the butter in a wide skillet over medium heat until it just begins to bubble gently carefully lay the floured fillets in the pan cook without disturbing for about five minutes until the underside has turned golden and releases easily from the pan gently flip and cook the other side for another four to five minutes until golden crisp and just cooked through transfer the fillets to a serving plate
- Make the Lemon Butter Sauce:
- In a separate small saucepan melt the remaining butter over medium low add the chopped garlic and stir for about one minute until fragrant but not browned pour in the lemon juice and let simmer for another minute to meld the flavors remove from heat
- Serve:
- Pour the warm lemon butter sauce all over the crispy fish finish with a scattering of chopped fresh parsley and serve immediately I always sneak a bite right from the pan
Storage Tips
Leftover pan-fried fish keeps well if you let it cool to room temperature then gently wrap it in parchment or wax paper before placing it in an airtight container store in the fridge and use within two days for best taste if you want to reheat use a low oven or toaster oven so the crust stays crisp
Ingredient Substitutions
If cod or salmon is not available tilapia pollock or even trout work beautifully for the same golden crust for a dairy-free version use good olive oil in place of butter and swap parsley for a mix of your favorite fresh herbs such as dill or chives
Serving Suggestions
This dish shines with simple sides serve with boiled or roasted potatoes tossed with a little extra lemon juice and chopped dill or offer a quick garden salad with ripe tomatoes cucumber and buttery lettuce for that classic summer freshness rice or crusty bread will soak up all the extra sauce
Cultural History
Pan-fried fish with a bright tangy sauce is a classic in many European kitchens especially along coastal communities in Poland and Scandinavia where freshly caught river and sea fish star regularly at the table the butter and lemon bring a universal flavor that crosses borders and generations
Common Recipe Questions
- → Jaką rybę wybrać do smażenia na patelni?
Doskonałym wyborem będą delikatne filety, np. dorsz, sandacz, łosoś czy tilapia. Każdy z tych gatunków ma własny, wyrazisty smak i dobrze sprawdza się po panierowaniu i podsmażeniu.
- → Jak uzyskać chrupiącą panierkę?
Ryba powinna być dokładnie osuszona przed obtoczeniem w mące. Ważne jest użycie dobrze rozgrzanego masła i smażenie filetów bez częstego przewracania.
- → Z czym podawać ten wariant ryby?
Najlepiej komponuje się z lekką sałatką, gotowanymi ziemniakami, ryżem lub chrupiącą bagietką, która wchłonie delikatny sos.
- → Czy można użyć mrożonej ryby?
Tak, po wcześniejszym rozmrożeniu i dokładnym osuszeniu filet nadaje się do panierowania i smażenia, zachowując dobrą strukturę.
- → Jak wzbogacić smak cytrynowo-maślanego sosu?
Warto dodać odrobinę posiekanej świeżej skórki z cytryny, świeże zioła (np. koper lub tymianek), a dla odrobiny ostrości — szczyptę chili.
- → Ile czasu smażyć filety na patelni?
Zazwyczaj 4-5 minut z każdej strony, aż panierka będzie złocista, a środek miękki i soczysty. Grubsze kawałki mogą wymagać dłuższej obróbki.