I was trying to find a way to keep my pan-fried fish from getting overdone and this is it! The flour is the key to golden filets of fish. I love the seafood seasoning from Pike Place Fish in Seattle, Washington. I ordered it from their website. Here is the link if you are interested.
The compound herb butter adds even more flavor to the fish. I adapted the recipe from my Gjelina cookbook. It was originally developed for use on grilled mushrooms but works perfectly on fish. Feel free to use whatever herbs appeal to you. If you are interested in the Gjelina cookbook here is a link to it on Amazon. Enjoy!
Compound Butter Ingredients
- 4 tablespoons butter softened
- 1 teaspoon fresh chives finely chopped
- 1 teaspoon fresh parsley finely chopped
- 1 small garlic clove run through a garlic press
- 1 teaspoon finely grated lemon zest
- 1 teaspoon fresh tarragon finely chopped
- 1 teaspoon fresh dill finely chopped
- sea salt to taste
Compound Butter Instructions
- Add the butter, chives, parsley, and garlic clove to a small bowl. Mix well. Add the butter mixture to a tablespoon measurer and form it into 2 rounded balls. Transfer the compound butter to a bowl and top with sea salt to taste.
- Chill the butter in the refrigerator for a few minutes.
Fried Fish Ingredients
- 2 pounds fresh fish filets (I used some wild king salmon and some swordfish)
- 1/2 cup all-purpose flour
- 1 heaping tablespoon seafood seasoning (I use Pike Place Fish Southwest Seafood Seasoning)
- 1 lemon cut into thick slices
- sea salt and pepper to taste
- 1-2 tablespoons extra-virgin olive oil
Fried Fish Instructions
- Cut the fish filets into large-sized squares and remove the skin. Pat them dry with a paper towel. Season the filets with sea salt and pepper to taste and squeeze a little fresh lemon juice on them reserving the additional lemon wedges for serving. Allow the filets to warm up a little (I let mine sit at room temperature about 20 minutes before I fried them).
- Add the all-purpose flour to a medium-sized bowl and mix the seafood seasoning in with the flour. Dredge the fish filets in the flour-seasoning mixture coating them well on all surfaces.
- Add 1 tablespoon of extra-virgin olive oil to a large cast iron skillet and turn the heat barely above medium. Fry the filets on one side, turning them once they are golden (about 4 minutes). Turn the heat down to medium. Now fry the other side. Add an additional tablespoon of olive oil if the filets are sticking to the pan. If you have too much oil and it is popping everywhere, carefully mop it up a little with some paper towels to remove some.
- I consider my fish to be done once it is golden on both sides and it has reached 145 degrees Fahrenheit. Set the filets on a serving dish with additional fresh lemon wedges and top with some compound butter if desired. Serve immediately!
Sources: Compound butter recipe adapted from “Grilled King Oyster Mushrooms with Tarragon Butter.” Gjelina Cooking from Venice, California. 2015.