Pan Fried Pomfret With Galatoire’s Style Meuniere Butter
From twill10 8 years agoIngredients
- Pan Fried Pomfret with Galatoire’s Style Meuniere butter shopping list
- 2 Pomfret per person, heads removed if you have squeamish guests shopping list
- 1 Cup All Purpose Flour shopping list
- 1 Tbsp. Kosher Salt shopping list
- 1/2 tsp cayenne shopping list
- 1 tsp Freshly Ground black pepper shopping list
- Vegetable Oil for pan-frying shopping list
- 1 Recipe Galatoire’s Style Meuniere butter (recipe below) shopping list
- Lemon Wedges shopping list
- Chopped Italian Parsley for garnish shopping list
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.
People Who Like This Dish 2
- Champagnetime2 Straits Of Juan De Fuca, WA
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