I think I’ve finally reached a compromise between Don’s love of fried fish, and my love of just spicing fish and sauteing it in butter. I defrosted a large, unlabeled bag of fish that Don had caught, cleaned, and froze. It turned out to be sea trout. If it had been redfish, I could’ve just blackened it, but I finally came up with a recipe that we both like for trout.
The potato starch gives the fish a light crispiness that is absolutely delicious.
- Potato starch*
- Garlic and herb spice mix (or spice of your choice)
- Salt (if the spice mix has no salt)
- Fish fillets
- Olive oil
- Mix potato starch and spices together, for dredging.
- Squeeze lemon over fish fillets. Let sit about 10 minutes, then pat fillets dry.
- Heat butter and a little oil in a skillet, on medium heat.
- Dredge fish fillets in starch and spice mixture.
- Saute in butter until golden on both sides.
- *You can find potato starch in the health food sections of large grocery stores, and always at stores like Natural Grocers, Sprouts, Whole Foods, etc. Use it for a lighter coating for shrimp, chicken, or pork.