Fried Fish With Garlic Lemon Butter Recipe

I’ve been on this crazy foodie journey lately, and I gotta say, this fish recipe totally blew me away with its tangy lemon garlic vibe and crispy finish.

Ingredients you’ll need:
• 4 fish fillets (around 6oz each, like cod or haddock)
• Salt and pepper to taste
• 1/2 cup all-purpose flour (for dredging)
• 1/4 cup olive oil
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 lemon (juiced and zested)
• 2 tablespoons fresh chopped parsley
• Optional: extra butter or lemon wedges for serving

Here’s how I did it:
1. First off I seasoned the fish fillets with salt and pepper on both sides. I wasn’t too strict with the amounts so that it feels real.
2. I then put the flour in a shallow dish and dredged each fillet in it, shaking off any extra flour. It wasn’t perfect but hey, it worked.
3. Next, I heated up the olive oil in a large skillet over medium heat until it started shimmering a bit.
4. Carefully, I added the fish to the pan and fried them for about 3 to 4 minutes on each side until they got a nice golden look and were cooked through.
5. Once they were ready, I took the fish out and set them aside on a plate.
6. I lowered the heat to medium, added the butter into the same pan and let it melt completely.
7. Then, I stirred in the minced garlic and cooked it for around 30 seconds to a minute until it started smelling really good.
8. I poured in the lemon juice, added the lemon zest and mixed all the flavors together.
9. Finally, I put the fish back into the pan for another minute so they could soak up all that awesome garlic lemon butter, then sprinkled chopped parsley on top. I served it with extra butter or lemon wedges if I was feeling extra.

This whole process felt like a mini kitchen adventure where even if you mess up a little bit, the flavors still shine through. Enjoy!

I love making fried fish with garlic lemon butter. I dredge my fish fillets in seasoned flour then fry them in olive oil and butter until golden.

I add minced garlic, lemon juice and zest, plus fresh parsley. It’s a lean protein dish rich in vitamins and healthy fats.

Ingredients

• Fish Fillets: lean, protein rich, mild flavor that really holds sauces well.
• All-purpose Flour: adds crunch and light carbohydrates, making fish coating crisp and tasty.
• Olive Oil: a healthy fat that helps fry the fish perfectly with a golden finish.
• Unsalted Butter: adds creaminess and rich flavor while balancing garlic and lemon zests.
• Garlic: a pungent ingredient that gives a bold taste, not too overwhelming in measure.
• Lemon: its sour tang brightens the dish and adds vitamin C goodness naturally.
• Fresh Parsley: a light herbal touch that brings color, freshness and vitamins to the meal.
• Seasonings: simple salt and pepper to taste enhance every ingredient with balanced flavor.

Ingredient Quantities

• 4 fish fillets (around 6oz each, like cod or haddock)
• Salt and pepper to taste
• 1/2 cup all-purpose flour for dredging
• 1/4 cup olive oil
• 4 tablespoons unsalted butter
• 4 garlic cloves, minced
• 1 lemon, juiced and zested
• 2 tablespoons fresh chopped parsley
• Optional: extra butter or lemon wedges for serving

How to Make this

1. Season the fish fillets with salt and pepper on both sides.

2. Put the flour in a shallow dish then dredge each fillet, shaking off any extra flour.

3. Heat the olive oil in a large skillet over medium heat until it’s shimmering.

4. Carefully add the fish to the skillet and fry them for about 3 to 4 minutes per side until they are golden and cooked through.

5. Remove the fish from the pan and set them aside on a plate.

6. Lower the heat to medium and add the butter to the same pan letting it melt completely.

7. Stir in the minced garlic and cook it for around 30 seconds to a minute until it starts to smell really good.

8. Pour in the lemon juice, add the lemon zest and stir well to mix all the flavors.

9. Return the fish into the pan for another minute to let them soak up the garlic lemon butter and then sprinkle the chopped parsley on top. Serve with extra butter or lemon wedges if you like.

Equipment Needed

1. Large skillet
2. Shallow dish for dredging the flour
3. Plate to set aside the fish after frying
4. Measuring cups for the flour, olive oil, and butter
5. Knife and cutting board for mincing garlic and chopping parsley
6. Citrus juicer or a fork to squeeze the lemon juice
7. Spatula or tongs to flip and remove the fish from the pan

FAQ

• Q: What kind of fish works best with this recipe?
  A: Cod and haddock are great options because they’re firm and won’t fall apart during frying.
• Q: Should I use salted or unsalted butter for the garlic lemon butter sauce?
  A: Unsalted butter is best since it lets you control the salt level of the dish.
• Q: How do I know when the fish is fully cooked?
  A: The fish is done when it turns opaque and flakes easily with a fork. Just keep an eye on it.
• Q: Can I substitute olive oil with another oil for frying?
  A: Yes, you can use a neutral oil like canola oil if you don’t have olive oil on hand.
• Q: What’s the best way to serve this fried fish dish?
  A: Serve it with extra butter or lemon wedges for squeezing, and pair it with a side salad or some steamed veggies for a balanced meal.

Fried Fish With Garlic Lemon Butter Recipe Substitutions and Variations

• If you dont have cod or haddock, try using tilapia or even salmon fillets. They fry up nice too
• If you cant find unsalted butter, you can use salted butter, just adjust the salt in the recipe
• If olive oil is not available, you can use canola or vegetable oil, they work fine for frying fish
• If you are out of fresh lemon, a lime can be used instead though it might taste a bit different
• If you dont have fresh parsley, dried parsley or a little bit of cilantro can be used as a substitute though the flavor may change slightly

Pro Tips

1. Make sure you pat the fish dry really well before dredging with flour – this helps the flour stick and gives you a nicer crust.
2. Don’t cram too many fillets in the pan at once. Letting each one have its own space ensures they fry evenly and get that perfect golden look, instead of stewing in their own juices.
3. When you add the butter and garlic, keep a close eye on it. You only need about 30 seconds to a minute so that the garlic doesn’t burn, which can turn bitter really fast.
4. After you pour the lemon juice and zest, give the fish another minute in the pan. This step really helps them soak up that tangy garlic-butter sauce for extra flavor.