Crispy Fish With Lemon Caper Sauce Recipe

Cooking Instructions

1. 1

   Prepare the Fish

   In a shallow bowl, whisk together the egg and milk. In another bowl, mix the flour, cornmeal, salt, and pepper. Dip each fish fillet in the egg mixture, then coat with the flour mixture.

2. 2

   Fry the Fish

   In a large skillet, heat the oil over medium-high heat. Once hot, add the coated fish fillets and cook until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.

3. 3

   Make the Lemon Caper Sauce

   In a saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute. Stir in the capers and lemon juice, cooking for another 2 minutes. Remove from heat and stir in chopped parsley.

4. 4

   Glazed Carrots

   In a pot, melt the butter over medium heat. Add the sliced carrots, brown sugar, and salt. Cook for about 10-15 minutes until the carrots are tender and glazed.

5. 5

   Roasted Rosemary Potatoes

   Preheat the oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, rosemary, and salt. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy.

6. 6

   Prepare Rice Pilaf

   In a saucepan, melt the butter and sauté the chopped onion until translucent. Add the rice and stir for 2 minutes. Pour in the chicken broth and bring to a boil. Cover and reduce heat, cooking for 15-20 minutes until rice is fluffy.