CookEat Recipe
Fried Butterfish
Whole butterfish lightly coated with milk and flour, pan-fried in lard and served with lemon and parsley.
Method
Steps
Step 1
Use six very fresh medium whole Atlantic butterfish. Have a fishmonger gut and clean those same six fish, leaving the heads, fins and tails attached. Keep chilled until needed, then wipe thoroughly dry.
Step 2
Place the fish on a dish and season with the teaspoon of salt and half teaspoon of ground white pepper. Baste with the gill of cold milk, then briskly roll in plain flour to give a light coating.
Step 3
Measure three tablespoons of melted plain lard and heat in a wide frying pan over controlled medium-high heat. Arrange the fish side by side. Fry for about five minutes on each side as a guide, adjusting the heat and time so the coating browns without burning and the thickest flesh of each fish reaches 70 Celsius and flakes readily.
Step 4
Lift out with a skimmer and dress on a hot dish. Decorate with thin lemon slices and washed parsley greens, and serve immediately.
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