Crispy Fish Fillet with Lemon Butter Sauce

Sauce:

60g unsalted butter

1 tbsp fresh lemon juice

Salt & finely ground pepper

Crispy Pan-Fried Fish:

2 white fish fillets (120-150g each)

Salt & pepper

2 tbsp white flour or cornflour

2 tbsp oil

Other:

Lemon wedges

Finely chopped parsley ~ optional

Direction/Instruction:

1. Place the butter in a light-colored saucepan or small skillet over medium heat.
2. Melt butter then leaves on the stove, whisking/stirring now & then.  When the butter turns golden brown & it smells nutty about 3 mins, remove from stove immediately & pour into a small bowl.
3. Add lemon juice & a pinch of salt & pepper.  Stir then taste when it has cooled slightly.  Adjust lemon/salt to taste.  Set aside; it will stay pourable for 20-30 mins.
4. Pat fish dry using paper towels.  Sprinkle with salt & pepper then flour.  Use fingers to spread flour.  Turn & repeat.  Shake excess flour off well, slapping between hands if necessary.
5. Heat oil in a non-stick skillet over high heat.  When the oil is shimmering & there are faint wisps of smoke, add fish.  Cook for 1-1/2 mins until golden & crispy on the edges then turn & cook the other side for 1-1/2 mins. (Cook longer if you have thicker fillets)
6. Remove immediately onto serving plates.  Drizzle each with about 1 tbsp of sauce (avoid dark specks settle at the bottom of the bowl), garnish with parsley & serve with lemon on the side.