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The trick to really good panfried fish is, most importantly, fresh fish. Fresh fish should not, and does not have a strong smell; it should be lightly fragrant of the sea !
Dry the fish fillets on kitchen paper, heat a frying pan on a high heat (cast iron or non-stick - st.steel sticks) until smoking.
Add a dash of olive oil and throw in the fish fillets, turn when golden on one side, then cook again till golden on other side.
Drizzle with chilli and parsley oil, and serve immediately.
Chilli and Parsley Oil:
Put the parsley, garlic and chilli into a bowl, season with salt and pepper and add enough olive oil to make a loose sauce.
*If you want to use the flour and butter(as above) then dip the fillets in the seasoned flour,then spread a little soft butter on one side of the fish and put that side down in the hot pan first.
*Use fish as fresh as possible for the best flavour.
*You can skin the fillets if you like.
*75g of fish for a starter is a good portion, and 175g for a main course; all depending on what else you are serving of course.
Put the parsley,garlic and chilli into a bowl,season with salt and pepper,and add enough olive oil to make a loose sauce.
* The sauce is great with panfried scallops, squid, prawns, lamb chops and steak. Also good served as a quick pasta sauce
*This keeps really well in the fridge; a couple of weeks, easily!
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