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By Craig Claiborne
Dredge the fish lightly on both sides with flour, salt and pepper.
Heat the oil in a skillet and cook the fish until golden brown on both sides, three to five minutes to a side. Do not overcook. The fish is done when the flesh flakes easily when tested with a fork.
Meanwhile, melt the butter and add lemon juice. Simmer briefly. Transfer the fish to a hot platter, pour the butter over it, and garnish with lemon slices and parsley.
© 1966 Craig Claiborne estate. All rights reserved.