Pat the fish dry well with paper towels, and sprinkle the salt and white pepper over it.
Paper towels
2
Roll the fish in flour on all sides, to a thin, even coating, and shake off the excess.
💡Shake off the excess flour well: a thick layer of flour comes away from the fish during frying, while a thin coating stays crisp.
3
Heat the olive oil in a large pan over medium-high heat.
⚙ Pan-fryingStoveFrying pan
💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4
Fry the fish 3 minutes per side, until the coating is golden and crisp.
StoveFrying pan
5
Transfer the fish to a plate. Melt the butter in the same pan and wait until it browns slightly.
Stove
6
Add the lemon juice and parsley, immediately pour the sauce over the fish and serve.
329calories
29 gprotein
5 gcarbs
21 gfat
● protein 36%● carbs 6%● fat 58%
Per serving (192 g), of 4 servings
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Lemon juice: measured in tbsp in this recipe: 1 tbsp = 15 g · 21 kcal per 100 g · More about Lemon juice →
Parsley: measured in tbsp in this recipe: 1 tbsp = 3.8 g · 36 kcal per 100 g · More about Parsley →
🔧 Tools needed (2) · 🍳 One cooking vessel
Stove· 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
Frying pan· Also works: Wok (None)· 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
🧻 Consumables: Paper towels
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