Ingredients
- Anchovy Butter
- 60g butter
- 1T mild oil (I use olive)
- 1 small clove of garlic
- 2 anchovy fillets
- 10ml lemon juice
- zest of one lemon
- 3T parsley chopped
- Fish
- 600g pan fry-able fish
- salt
- 60g flour
- 2 T light oil
- 2 T butter
Pan Fried Fish with Anchovy Butter
Method
- Anchovy Butter Soften the butter, mash the anchovies, crush the garlic, mince the parsley
- Add all the ingredients to a bowl and whip to fluffy with a hand held mixer
- Or you can use the back of a fork to beat it
- It is nice if you get it fluffy but no bother if you can't
- Fish Remove the fish from the fridge about 30 minutes before dinner
- About 15 minutes before you plan to eat: salt both sides of the fillets
- Start heating your pan to hot
- When the fish starts to glisten with moisture (the salt draws out moisture) press into the flour, dust off any excess
- Add half the oil to pan, then half the butter, once the foaming stops add the fish, do not crowd the pan, do it in two lots
- Cook for about 3 minutes then flip and cook for a further 2 minutes or so
- Wipe out the pan and then repeat with the other 2 fillets
- Top with a walnut of anchovy butter as above
Comments
Anchovy butter is a grand condiment to have in the fridge. You can use it in sandwiches, to dress steamed vegetables or use it as a base on crackers.
Thanks to Harbour Fish for providing the fish used in the demonstration.
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