Tangy Lemony Pan Sauteed Fish Recipe

"This is a wonderful fish recipe. A mix of lemon and mustard in the egg mixture adds the perfect flavor; and a simple bread crumb coating with a hint of red pepper gives it a little heat. Pan saute and it is done it just minutes. I like to serve mine with sauteed green beans and an herb orzo for a very nice light dinner. This can be used with tilapia (which is very inexpensive and widely available), flounder, snapper, sutchi or any thin white fish fillets. I would not recommend for thicker cuts such as grouper, halibut, cod, etc."

Step by Step Method

Step 1

Dredge ... Two parts to this. First is the egg mixture. Add the egg, mustard, lemon juice, salt and pepper to a pie pan or any shallow dish and mix well. Make sure to beat the eggs completely. The second is the breading. Mix the cayenne in with the bread crumbs and cheese and put in another shallow dish.

Step 2

Fish ... Make sure you let your fish warm up a bit. Take them out of the refrigerator to take the chill off before you cook them. Add the oil and butter to a large saute pan (I prefer non-stick if possible) and bring to medium high heat.

Step 3

Dredge ... First, dry your fish off with a paper towel. Then dredge each fillet in the egg mixture and then the breading. Make sure to press the fish into the breading so it is covered well.

Step 4

Saute ... When the oil is hot, add the fillets and the lemon slices. Cook on the first side for 4-5 minutes until golden brown. Flip the fillets and add the lemon slices to the top of the fish. Cook another 4-5 minutes until the second side is golden brown. You want the fish flaky, tender and opaque. They cook very quickly, so keep and eye on them so they don't over cook.