Restaurants›The Court of Two Sisters›Pan Fried Gulf Fish Recipe

Pan Fried Gulf Fish Recipe

Inspired by The Court of Two Sisters
Time1h
Serves4

Homemade Garlic Fries and Steamed Asparagus. Topped with Lump Crabmeat and Meunierre Sauce

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Ingredients

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Pan Fried Gulf Fish with Garlic Fries and Steamed Asparagus

Method

Cooking Instructions

1

Prepare the Garlic Fries

Peel and cut the potatoes into thin strips. Soak in cold water for 30 minutes, then drain and pat dry.

2

Fry the Garlic Fries

In a large skillet, heat oil over medium-high heat. Add the potato strips and fry until golden brown and crispy. Remove from oil, drain, and season with salt and pepper.

3

Steam the Asparagus

In a pot, bring water to a boil and place asparagus in a steamer basket over the pot. Cover and steam for 3-5 minutes until bright green and tender. Season with salt.

4

Prepare the Fish

Season the fish fillets with salt and black pepper. Dredge in flour, shaking off excess.

5

Pan Fry the Fish

In a large skillet, heat olive oil over medium heat. Add fish fillets and cook for about 4-5 minutes on each side until golden and cooked through. Remove and set aside.

6

Make the Meunierre Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in lemon juice and chopped parsley.

7

Assemble the Dish

Place the fried fish on plates, top with lump crabmeat, and drizzle with the Meunierre sauce. Serve with garlic fries and steamed asparagus on the side.