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Fried Fish with Garlic Lemon Butter Caper Sauce


Fried Fish with Garlic Lemon Butter Caper Sauce
Oil for frying
1 large dapa (flounder?), approximately 1 kilo
2 tablespoons flour
Sea salt and freshly cracked black pepper
6 garlic cloves, chopped
2 tablespoons capers
1/4 cup + 2 tablespoons butter
juice from half a lemon

- Season your fish on both sides, and inside the cavity, with salt and pepper. Dust with the flour and shake of excess.
- Heat a frying pan over medium high heat. When hot, add enough oil to cover the bottom of the pan in a thin layer.
- Add the fish gently to the hot oil. Fry until golden brown and then flip to cook the other side. Cook until the other side is likewise golden and the fish is cooked through. Remove from the pan.
- Drain the oil from the pan and wipe dry. Return the pay to the heat and add the butter. When the butter is melted and bubbling, add the garlic. Let the garlic fry until fragrant, this happens fairly quickly. Add the capers and let's this fry for a bit. Remove the pan from the heat ad add the lemon juice. Mix well and transfer the sauce into a dish.
- Serve the fish with the sauce on the side long with some lemon wedges for those who want them.

I used one whole fish here – a dapa (which I think is related to flounder? anyone?) weighing in at almost 1 kilo. This was actually a little too big for my tastes, I like fish to be a bit smaller when fried whole (this size I like baked, or steamed in the oven in this big old covered baking dish I won at a costume party…I was a school teacher). C however loved its meaty abundance. You can use almost any fish for this though. A couple of smaller tilapias would do nicely, or a small lapu-lapu. Or whatever fish is fresh and readily available where you are. You can certainly use fillets as well, although if you are able to get fresh whole fish on the bone I encourage you to do so as they are really delicious.

You can scale the quantities for the sauce up if you expect to use a lot. Actually, I think that would be a good idea. We had this with steaming hot rice and I loved the sauce both smothered on my fish as well as squashed into my rice. It's a notch above regular lemon butter sauce and packs a lot more flavor.

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Added on: 06/10/13 20:51