Basic Crisp Sautéed Fish Fillet

Name: Basic Crisp Sautéed Fish Fillet
Yield: Serves 4
Ingredients: Four ¼-pound skinless mild fish fillets, such as fluke, trout, snapper, or bass; ¼ cup rice bran; 1 lemon, cut into quarters and seeded; 2 tablespoons safflower oil

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Nothing is simpler and quicker for dinner than individual fish fillets. The trick is to get them crisp without batter or a flour coating. Rice bran works brilliantly and is very good for the arteries. Think of very simple vegetables with this.

Ingredients

¼ cup rice bran
Four ¼-pound skinless mild fish fillets, such as fluke, trout, snapper, or <

Dinner
Pescatarian
Gluten-free

Method

Pour the rice bran onto a piece of wax paper, newspaper, or parchment and dredge both sides of each fillet in it. Set aside. Heat 1 tablespoon of the oil in a 9-inch sauté pan over high heat until it shimme