Food recipes
Pan Fried Fish
Pan Fried Fish
Ingredients:
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Directions:
1) Heat a heavy pan over medium high heat.
2) Season fish on meat side with salt and pepper.
3) Lightly dredge fish in flour and shake off excess.
4) When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
5) As soon as foaming subsides, place fish in pan with the skin side down.
6) Jiggle pan for the first 10 seconds to keep the fish from sticking.
7) Cook until golden crust forms on meat.
8) Carefully turn fish away from you and again jiggle pan for the first few seconds.
9) Cook until skin turns golden brown.
10) Remove to a warm plate.
11) Pour out the cooking fat, add remaining butter and quickly fry the capers.
12) Remove pan from the heat, add lemon juice to pan and swirl.
13) Pour sauce over the fish and serve.
Yield: 2 servings
PAN FRIED FISH 56
PAN SEARED RIB EYE
1 boneless rib eye steak, 1 1/2−inch thick
Canola oil to coat
Kosher salt and ground black pepper
1) Place 10 to 12−inch cast iron skillet in oven and heat oven to 500 degrees.
2) Bring steak(s) to room temperature.
3) When oven reaches temperature, remove pan and place on range over high heat.
4) Coat steak lightly with oil and season both sides with a generous pinch of salt.
5) Grind on black pepper to taste.
6) Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving.
7) Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for
2 minutes.
8) Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you
prefer medium, add a minute to both of the oven turns.)
9) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
10) Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
PAN SEARED RIB EYE 57
PANTRY FRIENDLY TOMATO SAUCE
2 (28−ounce) cans whole, peeled tomatoes
Ingredients:
2 tablespoon Canola oil
3 tablespoons butter
1 tablespoons capers, drained
1 lemon, juiced
Directions:
1) Heat a heavy pan over medium high heat.
2) Season fish on meat side with salt and pepper.
3) Lightly dredge fish in flour and shake off excess.
4) When pan is good and hot, add Canola oil followed immediately by 1 tablespoon butter.
5) As soon as foaming subsides, place fish in pan with the skin side down.
6) Jiggle pan for the first 10 seconds to keep the fish from sticking.
7) Cook until golden crust forms on meat.
8) Carefully turn fish away from you and again jiggle pan for the first few seconds.
9) Cook until skin turns golden brown.
10) Remove to a warm plate.
11) Pour out the cooking fat, add remaining butter and quickly fry the capers.
12) Remove pan from the heat, add lemon juice to pan and swirl.
13) Pour sauce over the fish and serve.
Yield: 2 servings
PAN FRIED FISH 56
PAN SEARED RIB EYE
1 boneless rib eye steak, 1 1/2−inch thick
Canola oil to coat
Kosher salt and ground black pepper
1) Place 10 to 12−inch cast iron skillet in oven and heat oven to 500 degrees.
2) Bring steak(s) to room temperature.
3) When oven reaches temperature, remove pan and place on range over high heat.
4) Coat steak lightly with oil and season both sides with a generous pinch of salt.
5) Grind on black pepper to taste.
6) Immediately place steak in the middle of hot, dry pan. Cook 30 seconds without moving.
7) Turn with tongs and cook another 30 seconds, then put the pan straight into the oven for
2 minutes.
8) Flip steak and cook for another 2 minutes. (This time is for medium rare steaks. If you
prefer medium, add a minute to both of the oven turns.)
9) Remove steak from pan, cover loosely with foil, and rest for 2 minutes.
10) Serve whole or slice thin and fan onto plate.
Yield: 1 to 2 servings
PAN SEARED RIB EYE 57
PANTRY FRIENDLY TOMATO SAUCE
2 (28−ounce) cans whole, peeled tomatoes
Printed from https://recipe.bluelayer.org/recipe/67777/pan-fried-fish