Fried Fish Meuniere Served With One(1) Side Recipe

Prepare fish

Pat fish fillets dry with paper towels. Season both sides with 3/4 tsp of the salt and 1/4 tsp of the pepper. Lightly dust each fillet on both sides with the 3 tablespoons of flour, shaking off any excess.

Heat pan

Place a 10–12 inch skillet over medium-high heat. Add 2 tablespoons of neutral oil and allow to heat until shimmering but not smoking (about 1–2 minutes).

Cook fish

Add fillets to the hot pan presentation-side down (do not crowd; cook in batches if needed). Cook without moving 2.5–3 minutes for thinner fillets or 3.5–4 minutes for thicker fillets, until the underside is golden brown. Carefully flip and cook the second side 2–3 minutes until opaque and just cooked through (internal temperature ~140–145°F / 60–63°C). Transfer fish to a warm plate and tent loosely with foil.

Make meunière sauce

Lower heat to medium. In the same skillet, add the remaining 4 tablespoons of butter. Swirl occasionally as it melts; cook 2–3 minutes until butter foams and turns a light golden brown and develops a nutty aroma (beurre noisette). Watch closely to avoid burning. Add the 2 tablespoons lemon juice and the optional 1 tablespoon capers, scraping up any brown bits from the pan. Remove from heat and stir in 2 tablespoons chopped parsley and the remaining 1/4 tsp salt and 1/4 tsp pepper to taste.

Finish and serve

Return fish to the pan briefly (30 seconds) and spoon the browned butter-lemon sauce over the fillets to warm and coat. Transfer fish to serving plates, spoon remaining sauce over the top, garnish with extra parsley and lemon wedges. Serve immediately alongside the prepared side.

Cook potatoes

Place 1 lb baby potatoes in a saucepan and cover with cold water by 1 inch. Add a pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a knife, 12–15 minutes depending on size. Drain and let steam-dry in the colander 1–2 minutes.

Smash potatoes

On a large baking sheet or work surface, gently press each potato with the bottom of a measuring cup or a fork to lightly crush to about 1/2-inch thickness but keeping pieces intact.

Sear and flavor

In a large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon butter. When hot, add the smashed potatoes in a single layer (work in batches if necessary) and cook without moving for 3–4 minutes until the undersides are golden and crisp. Flip and cook another 2–3 minutes until crisp all over. Add the minced clove of garlic and cook 30–45 seconds, stirring, until fragrant but not browned.

Finish

Remove from heat and toss potatoes with 1 tablespoon chopped parsley, 3/4 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning. Transfer to the plate beside the fish and serve immediately.