•There are several ways to cut a fish fillet.
•Fillet is the flesh of fish that has been sliced away along its backbone.
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.
- Fish fillet
- 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
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.
Coat the fish with corn starch then set aside.
Prepare the Garlic Butter Sauce by mixing all the ingredients together then set it aside.
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.
Toss the fish with garlic butter sauce and serve with a squeeze of lemon wedges. Enjoy with fried rice or fries.