Basic Fish Fillet
Published by Artisan
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.
Total Timeunder 15 minutes
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free
Five Ingredients or LessYes
Taste and Texturecrisp, light
- ¼ cup rice bran
- Four ¼-pound skinless mild fish fillets, such as fluke, trout, snapper, or bass
- 2 tablespoons safflower oil
- 1 lemon, cut into quarters and seeded
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 shimmers. Reduce the heat to medium and place two fillets in the pan. Cook for a minute or two on each side. Move to a paper-towel-lined plate. Add more oil to the pan and repeat with the remaining fish fillets. Serve with the lemon wedges.
2011 Barbara Kafka