Had some left over butter lemon sauce and what better way than to use it on fried fish.
- Pomfret: about 300 grams, cleaned and some slits made on it.
- Freshly ground pepper.
- All Purpose Flour.
- Corn Starch.
- Lemon Juice.
Prepare butter lemon sauce by melting butter and cooking it on low heat till its starts to darken. Season with salt and add lemon juice too it. Use low heat to avoid burning the butter.
Rub pepper and salt on the fish. Sprinkle flour and starch. Use just about a teaspoon of each for both sides of the fish.
Pan fry. Do not do anything except keeping the fish in the oil. Wait till its able to release itself on its own. Use medium heat. Do not even baste the fish as it cooking. That will end up washing away the thin layer of coating it has.
Flip over the fish and cook till this side is also free on its own.
Remove the fish and carefully pour a teaspoon of butter lemon sauce on it.