Fried Bass with Brown Butter
This simple French cooking method, called meunière, has stood the test of time for good reason. It yields perfectly crisp-crusted fish, and its brown butter lends a rich, nutty flavour.
Servings: 4 to 6
Ingredients:
| Nutritional Info | |
| Per each of 6 servings: about | - |
| cal | 215 |
| pro | 23 g |
| total fat | 12 g |
| sat. fat | 6 g |
| carb | 4 g |
| fibre | trace |
| chol | 102 mg |
| sodium | 350 mg |
| % RDI: | - |
| calcium | 9% |
| iron | 14% |
| vit A | 11% |
| vit C | 12% |
| folate | 9% |
-
1 lemon
1-1/2 lb (750 g) skinless smallmouth bass fillets
1/2 tsp (2 mL) each salt and pepper
3 tbsp (50 mL) all-purpose flour
1/4 cup (50 mL) butter
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Peel lemon; slice as thinly as possible. Set aside.
Sprinkle fish with salt and pepper. Sprinkle flour in shallow dish; press fish into flour, turning to coat.
In nonstick skillet, melt 2 tbsp (25 mL) of the butter over medium heat; fry fish, in batches and turning once, until golden and fish flakes easily when tested, about 8 minutes. Transfer fish to plate and keep warm.
In same skillet, melt remaining butter; cook, tilting and swirling pan just until butter is light brown, about 1 minute. Arrange lemon slices over fish; sprinkle with parsley. Pour brown butter over top.
Additional Information
-
Other options: Any white-fleshed grilling, roasting or pan-frying fish
Tip: If fillets are large, cut into serving-size pieces before coating in flour.
Source
Canadian Living Magazine: June 2004
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