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6
to servingsEasy
Published 1966
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. Trans