Fried Fish

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.

Fried Fish

Fried Fish

The potato starch gives the fish a light crispiness that is absolutely delicious.

Ingredients

  • Potato starch*
  • Garlic and herb spice mix (or spice of your choice)
  • Salt (if the spice mix has no salt)
  • Fish fillets
  • Lemon
  • Butter
  • Olive oil

Instructions

  1. Mix potato starch and spices together, for dredging.
  2. Squeeze lemon over fish fillets. Let sit about 10 minutes, then pat fillets dry.
  3. Heat butter and a little oil in a skillet, on medium heat.
  4. Dredge fish fillets in starch and spice mixture.
  5. Saute in butter until golden on both sides.
  6. *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.
http://www.centexcooks.com/fried-fish/