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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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