CookEat Recipe
Sautéed Pompano with Brown Butter
Whole pompano lightly coated in milk and flour, pan-fried and finished with freshly browned butter and lemon.
Method
Steps
Step 1
Use two fresh whole Florida pompanos, about one and a half pounds each, professionally cleaned. Keep chilled until needed, then pat dry. Season both fish with the one teaspoon salt and half teaspoon white pepper, moisten with the one tablespoon milk and roll lightly in flour.
Step 2
Heat the one light tablespoon melted butter in a frying pan. Lay in the fish and fry for about six minutes on each side, continuing until each fish reaches at least 145°F in its thickest flesh away from the bones and is opaque and flakes easily. Transfer to a hot serving dish.
Step 3
Remove all the old frying fat from the pan. Add the separate three-quarter ounce fresh butter and toss over the heat until it turns brown, taking care not to burn it.
Step 4
Pour the freshly browned butter over both fish, garnish with the six lemon quarters and serve promptly.
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