Pompano Jacques Latour Recipe

Name: Pompano Jacques Latour
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 pompano fillets (about 1 1/2 pounds); 1 cup milk; 1/2 cup all-purpose flour; 1/2 teaspoon salt; 1/8 teaspoon pepper; Peanut oil; 1/4 cup butter or margarine; 1 tablespoon lemon juice; 2 tablespoons chopped fresh parsley; Cucumber slices

Servings: persons

4 pompano fillets (about 1 1/2 pounds)
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Peanut oil
1/4 cup butter or margarine
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Cucumber slices

1
Place fillets in a shallow pan; pour milk over fillets. Cover and refrigerate 10 minutes, turning once. Combine flour, salt, and pepper, stirring well. Drain fillets; dredge in flour mixture.
2
Heat 1/4 inch oil in a large skillet. Add fillets; cook 3 minutes on each side or until browned, turning once. Transfer fillets to a serving platter; set aside, and keep warm.
3
Melt butter in a small skillet over low heat; cook, stirring frequently, until butter is browned. Remove from heat, and stir in lemon juice. Immediately pour butter mixture over fillets; sprinkle with parsley, and garnish with cucumber slices. Serve immediately.

198

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 pompano fillets (about 1 1/2 pounds), 1 cup milk, 1/2 cup all-purpose flour, 1/2 teaspoon salt, and more.

Yes, Pompano Jacques Latour falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pompano Jacques Latour

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