Ingredients

How to make it

  • Combine the flour, salt, cayenne, and black pepper in a bowl. Dredge the prepared Pomfret in the seasoned flour and set aside for 15-20 minutes.
  • In a large Cast Iron Skillet add about 1/2 an inch of oil to the pan, heat over medium flame until a sprinkle of flour flares up and starts to brown.
  • Add the floured Pomfret to the pan, in batches if necessary, so as to not overcrowd the pan. Pan-fry until golden brown on each side and cooked through.
  • Serve on a platter with lemon wedges, and top with the Meuniere Butter (recipe below), garnish with chopped Italian parsley. The flesh flakes away easily from the bones when eating, just use your fork to gently flake it away.

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  • twill10 8 years ago
    Thanks everyone
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  • Champagnetime2 8 years ago
    Love Butterfish!!!! And, especially with a Meuniere butter!! Thanks for the reminder.
    Was this review helpful? Yes Flag

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