A fish fillet, from the French word filet meaning a thread or strip, is the flesh of a fish that has been cut or sliced away from the bone by cutting lengthwise along one side of the fish parallel to the backbone.
There are several ways to cut a fish fillet: Cutlet is obtained by slicing from behind the head of the fish, round the belly, and tapering towards the tail.
Ingredients
- Fish fillet
- Salt
- Ground black pepper
- Cayenne pepper
- 2 tablespoons corn starch
- Cooking oil
For the butter sauce
- Lemon wedges
- Garlic Butter Sauce
- 1/2 stick salted butter, melted
- 3 cloves garlic, minced
- 1/2 tablespoon lemon juice
- 1 tablespoon chopped parsley
Preparation
Step 1
Cut the fish into pieces, not too thin for easy pan-frying. Then g ahead and season the fish with salt, black pepper and cayenne pepper.
Step 2
Coat the fish with corn starch then set aside.
Step 3
Prepare the Garlic Butter Sauce by mixing all the ingredients together then set it aside.
Step 4
Heat up a non-stick pan on medium heat. Then add the cooking oil. Pan-fry the fish in a single layer until both sides turn crispy and golden brown.
Step 5
Toss the fish with garlic butter sauce and serve with a squeeze of lemon wedges. Enjoy with fried rice or fries.
