You can’t beat fish cooked in butter, and by clarifying the butter it’s allows you to reach a higher temperature without burning. This method gives you a crispier crusted outside, better than cooked in standard butter. This recipe is so simple to make, no batters to worry about, just flour mixed with a few simple ingredients. Use the best quality white fish you can afford, you can cut it in fingers or longer, that’s up to you. Enjoy Butter Fried Fish
Clean and cut up your fish into even lengths. This can vary depending on the fish you use.
If using fresh oregano, remove the leaves from the stalks and chop leaves very finely.
Set up a station with three bowls. Half the flour in the first one, beaten eggs in the second one and remaining flour mixed with oregano, lemon zest and pepper in the third bowl .
Dip each fish fillets in the same order, flour, egg and herb flour again. Set aside
You will need to clarify the butter, simply add to a saucepan, melt on low heat and remove any foamy impurities leaving butter milk on the bottom. Scoop out the top layer of fat leaving any butter milk on the bottom. Place all the clarified butter in a large frying pan.
Add medium heat to the frying pan, add the fish, (do it in two or three batches) and fry approx. one minute on each side until golden brown. Season with salt and serve immediately.
Garnish with a wedge or cheek of lemon, and a sprig of parsley or oregano.
By Joel Mielle
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