Fried Fish with Pickled Vegetables

1. 1

   Season the fish fillets with salt and pepper.

2. 2

   Put the following separately into 3 shallow bowls: the flour, the egg beaten with a tablespoon of water, and the breadcrumbs.

3. 3

   One fillet at a time, dredge the fish in the flour and shake off the excess, dip in the beaten egg, and finally roll or pat in the breadcrumbs.

4. 4

   Refrigerate the fillets for at least 30 minutes to dry the breadcrumb coating.

5. 5

   Heat a cast-iron skillet or other heavy pan over medium heat and add the butter.

6. 6

   (To quickly clarify butter, melt it in a small saucepan and skim off the milk solids that float to the top; the milk solids will burn at frying temperatures.)

7. 7

   When the butter is bubbling, add the fillets and cook until the bottoms are browned and crisp, 3 to 4 minutes.

8. 8

   Turn and cook on the other side until nicely browned and crisp.

9. 9

   Remove from the pan and drain briefly on a clean dish towel; serve with a variety of fresh pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.