To create a crisp coating, it’s important to thoroughly dry and then flour the fish (with gluten-free flour, of course) just before putting it in the hot skillet.
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- 3 tablespoons white rice flour
- 2 teaspoons olive oil
- 4 tablespoons unsalted butter
- 2 mild white fish fillets (6 ounces each), such as sole or tilapia
- Fine sea salt and freshly ground white pepper
Set the lemon juice and chopped parsley aside. Spread the rice flour out on a plate.
Warm the olive oil over medium heat in a skillet just large enough to hold the fish fillets in one layer without touching. Add 2 tablespoons of the butter. When it melts and starts to foam, blot the fish dry on folded paper towels, dip in the flour and shake off any excess. Quickly add to the pan.
Reduce the heat to medium-low and cook until golden brown, 2 or 3 minutes. Turn over carefully and cook the second side for another 2 minutes. Transfer to warm plates and season with salt and pepper. Sprinkle with lemon juice and parsley.
Quickly wipe out the pan with paper towels, add the remaining 2 tablespoons of butter and heat until it starts to turn brown and smell deliciously nutty. Immediately pour over the fish, and serve at once.
Nutrition Analysis: 420 cal, 31 g fat, 140 mg chol, 510 mg sodium, 13 g carbs, 0 g fiber, 0 g sugar, 22 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.