Pan fried fish like a boss, and that too in basil lemon butter sauce. Okay. Can I be honest here? Never in my entire life did I think I’d get to the point in my cooking career where I’d pan fry fish like a boss babe. It took a good 4 years for me to gather the courage to pan-fry salmon and once I did, I’ve realized how simple and delicious it is to shallow fry something in just a few glugs of oil. Don’t worry if you’ve never pan-fried anything before. I’m going to tell you exactly how to do it and by the end of this, you’re going to have a fancy summer dish like pan-fried cod in basil lemon butter sauce to show off to a significant other or close family and friends!
What do you need to make pan fried fish?
Cod: Cod is usually sold by the loin at the fish counter. I do suggest using fresh cod for this recipe. I’ve never had much luck with frozen cod, unfortunately. It always seems to be waterlogged! Seasonings: I’m using salt for the fish and garlic salt to help flavor the flour.Flour: Just a third cup is all you need to dust the fillets with flour.Olive oil: is used for frying the fish filets.
Make pan fried fish like a pro – perfect every time!
What do you need for the pan fried fish in lemon basil butter sauce?
Minced garlic: helps flavor the sauceRed pepper flakes: adds a gentle kick, feel free to omit it to keep things mildChicken stock: I suggest using low sodium for this recipe.Lemon juice: Fresh squeezed works best here so you get the full natural brightness of the lemon.Cold cubed butter: cut each tablespoon of butter into 4 small cubes. This is so we don’t incorporate too much butter into the sauce at once. Chopped basil: Chopped basil helps flavor the fish. You could also make this with tarragon or other herbs!
How to make lemon basil butter sauce for pan fried fish:
The lemon basil butter sauce is similar to the lemon butter sauce I’ve made for the stuffed salmon recipe. If you’ve made that before this will be a breeze for you!
What other fish besides cod can I use? You can use tilapia, rockfish, Dover sole, or any other white fish for this recipe that you like.Why do you season the fish and the flour? Seasoning the fish allows for the salt to penetrate into the filet. But we also need to season the flour so it doesn’t taste raw. The garlic salt helps give the flour coating a little oomph!How can you tell the fish is ready to flip? I check the side of the fish while it’s frying on the first side to see how far it’s become opaque. Once it’s opaque about halfway through, I flip the fish and let it finish cooking on the other side.Why do you suggest using cold cubed butter for this recipe? Using small cubes of cold butter allows us to control how slowly we incorporate it into the sauce. The point is to have a warm sauce where the butter slowly melts and thickens it.Does this recipe make enough sauce to serve with rice or vegetables? Yes! Over the years, it’s become obvious that you guys love sauce and much as I do! So this recipe makes enough sauce to serve over the pan-fried fish and to drizzle on steamed/roasted vegetables or rice!
If you like this recipe, you might also like:
Garlic Honey Chipotle SalmonCrispy Coconut ShrimpGarlicky Orzo Shrimp ScampiGarlic Butter Baked Salmon in FoilGarlicky Hawaiian Shrimp ScampiCreamy Spinach Artichoke Stuffed SalmonMushroom Parmesan Shrimp Risotto
