I love cooking seafood, and nothing beats fresh fish. This Fish Piccata recipe uses my Pan-fried Fish recipe topped with a delicious Piccata Sauce. So, if you’re searching for a dish that combines the freshness of lemon with the crispy goodness of fried fish, look no further than this delectable Lemon Fish Piccata recipe. This culinary masterpiece marries tender fish fillets with a tangy and savory lemon sauce, creating a symphony of flavors that will create a restaurant-quality meal that will impress.
Step By Step Instructions
Prepare the Fish
Start by taking 1 lb (450g) of fish fillets from the fridge and pat them dry with paper towels. You can use fresh fish or frozen that’s thawed overnight in the fridge. I don’t recommend using fish with the skin attached, as the sauce may make it soggy. Season the fish generously with salt and pepper on both sides. This will enhance the flavor. Set the seasoned fillets aside while you prepare the other components.
Make the Roux
Combine 2 tablespoons (15g) of melted butter in a small bowl with 1 tablespoon (7.5g) of all-purpose flour. Mix them until they form a smooth paste. This mixture will thicken the sauce later on. Set the roux aside for later use in the sauce.
Prepare the Egg Mixture
Add 2 eggs and ¼ cup (60 ml) of milk to a shallow bowl. Season this mixture with a pinch of salt and pepper. Whisk the eggs and milk together until they are well blended. This will serve as a coating for the fish.
Dredge the Fish
In another shallow dish, place 1 cup (120g) of all-purpose flour. Season the flour with salt and pepper and mix it thoroughly. Coat each fish fillet lightly with the flour. Then, dip it into the egg mixture, ensuring it’s coated evenly before coating it again with flour, making sure to shake off any excess flour. This double coating will make the fish wonderfully crispy.
Rest the Fish
Once you’ve coated all the fish fillets, set them aside at room temperature for 30 minutes. This resting period allows the coating to adhere well and prevents it from falling off during frying.
Fry The Fish
In a large skillet, heat 1 cup (240 ml) of vegetable oil, such as Canola or grapeseed oil, over medium-high heat until it becomes hot and shimmering. Fry the fish for 2 to 3 minutes undisturbed. It’s ready to flip when the underside is golden, crispy, and released easily from the pan. Cook on the other side for another few minutes or until it’s golden and reaches an internal temperature of 145°F/63°C. Remove to a large platter in a single layer to keep warm, and drain the oil from the pan. If there are any burned bits of breading in the pan, wipe it clean with paper towels and return the pan to the stove over medium heat.
Prepare the Sauce
Add 2 tablespoons (28g) of butter and 2 tablespoons (30ml) of olive oil to the skillet. Heat them until they start to sizzle. When butter and olive oil start to sizzle, add 6 cloves of minced garlic to the pan and cook until the garlic becomes tender and fragrant, which takes about 30 seconds. Pour in ½ cup (120 ml) of dry white wine and bring it to a boil. Let it cook until almost all the wine has evaporated, which should take about 2 minutes. Next, add 1½ cups (360 ml) of chicken or fish stock, 1 tablespoon of lemon zest, and 2 tablespoons of freshly squeezed lemon juice to the pan. Bring the mixture to a boil. Add the prepared butter and flour mixture (the roux) to the sauce and whisk it in until it’s fully melted and combined. This will help thicken the sauce slightly. Reduce the heat to medium-low, then stir in a generous handful of chopped fresh parsley and 2 tablespoons of drained capers.
Finish the Dish
Taste the sauce for seasoning and add salt and pepper as needed. Arrange the fried fish fillets on a serving platter. Pour the flavorful lemon sauce over the fish, coating them generously. Optionally, garnish the dish with thin rounds of lemon rind for a beautiful presentation.
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Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
