Lemon Butter Fish with Crispy Pan-Fried Fillets

Name: Lemon Butter Fish with Crispy Pan-Fried Fillets
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: French
Ingredients: 60 g (4 tbsp) unsalted butter, cut into pieces; 1 tbsp fresh lemon juice; salt and finely ground pepper; 2 fillets white fish fillets, thin, 120–150 g / 4–5 oz each, skinless and boneless; salt and pepper; 2 tbsp white flour; 2 tbsp oil, canola oil is used; lemon wedges; parsley, finely chopped; optional

Golden pan-fried fish fillet topped with chopped parsley and lemon butter sauce on a white plate. — Pan-fried fish with browned-butter lemon sauce and parsley.

Golden pan-fried white fish with a quick, nutty browned-butter and lemon sauce.

By Cookin' KitchenOctober 23, 2026

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Total: 15 minutes
Servings: 2 servings

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

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Recipe

Lemon Butter Fish with Crispy Pan-Fried Fillets

Golden pan-fried white fish with a quick, nutty browned-butter and lemon sauce.

Cookin' · https://cookin.club/recipes/lemon-butter-fish-with-crispy-pan-fried-fillets

Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 2

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Ingredients

2 servings

For 2 servings

Lemon Butter Sauce

60 g (4 tbsp) unsalted butter, cut into pieces
1 tbsp fresh lemon juice
salt and finely ground pepper

Crispy Pan-Fried Fish

2 fillets white fish fillets, thin, 120–150 g / 4–5 oz each, skinless and boneless
salt and pepper
2 tbsp white flour
2 tbsp oil, canola oil is used

Serving

lemon wedges
parsley, finely chopped; optional

Equipment

Light-coloured saucepan
Small skillet
Small bowl
Paper towels
Non-stick skillet

Instructions

Lemon Butter Sauce

Step 1: Place the butter in a light-coloured saucepan or small skillet over medium heat.
Step 2: Melt the butter, then leave it on the stove, whisking or stirring occasionally. When it turns golden brown and smells nutty, about 3 minutes, remove it from the heat immediately and pour it into a small bowl.
Tip: Watch the colour closely; browned butter can burn quickly.
Step 3: Add the lemon juice and a pinch of salt and pepper. Stir, then taste once the sauce has cooled slightly. Adjust the lemon and salt to taste.
Step 4: Set the sauce aside; it will stay pourable for 20–30 minutes.

Crispy Pan-Fried Fish

Step 5: Pat the fish dry with paper towels. Sprinkle it with salt and pepper, then flour. Use your fingers to spread the flour over the fish. Turn and repeat. Shake off the excess flour well, slapping the fillets between your hands if necessary.
Step 6: Heat the oil in a non-stick skillet over high heat. When it shimmers and faint wisps of smoke appear, add the fish. Cook for 1 1/2 minutes, until golden and crisp at the edges, then turn and cook the other side for 1 1/2 minutes. Cook longer if the fillets are thicker.
Step 7: Immediately transfer the fish to serving plates. Drizzle each fillet with about 1 tbsp of sauce, avoiding the dark specks settled at the bottom of the bowl. Garnish with parsley and serve with lemon wedges.

Notes

Thin white-fish fillets give good sauce coverage and crisp edges. The sauce also works with most white fish; avoid rich, oily fish such as salmon and mackerel. Frozen fish can be used; thaw it thoroughly and pat it very dry.

Refrigerate leftover browned-butter sauce for up to 1 week or freeze it. To use as sauce, microwave in 10-second increments. Leftovers can also be served over vegetables or mashed potato, or spread on toast.

Nutrition per serving

Calories: 393 kcal

Estimated values; they will vary with the exact ingredients and brands you use.

About this recipe

Golden pan-fried white fish meets a rich, nutty browned-butter lemon sauce. Make the sauce first, then cook the fish just before serving.

Crisp-edged fish fillet with lemon butter sauce and chopped parsley on a white plate. — A close view of the sauced fish ready to serve.

Lemon Butter Fish with Crispy Pan-Fried Fillets