A simple recipe, just follow the steps and read the recipe notes, and you will achieve perfect results each time. And you can have dinner on the table within 15 minutes, if you keep the accompaniments simple.
Dry fish thoroughly with paper towels and season with salt and pepper (see notes below).
Combine the oil & butter in large frying pan over medium-high heat until butter stops foaming. Place fillets in pan, skin side down, and press down lightly to ensure even contact with pan. Cook until browned, 1 1⁄2 – 3 minutes.
Using 2 spatulas, flip fillets and cook on the second side, till golden, about 2 minutes.
Check that the fish is cooked through. See notes.
Serve with the lemon wedges and other accompaniments.
Recipe Notes
There are just a few pointers, that can ensure perfect fish everytime.
Use white fish fillets with a meaty texture, like, sea bass, halibut, cod or snapper, which work best for such pan frying.
Get the skin very dry first patting it with kitchen paper. Then run the blunt edge of a knife against the direction of the scales. This removes any water trapped in the skin. Pat dry again.
Let the fish cook undisturbed, skin side down, and use a flat spatula to press it down well for the first 20 seconds to help keep the fish from curling.
Don’t overcook after flipping the fish over. Poke the thickest past of the fish with a toothpick, and it should come out clean, i.e. no flesh should stick to it. It should also flake of easily. If you want precision, the temperature you need in the thickest part of the fish is about 60C.