Start to finish: 30 minutes plus 1 to 3 hours marinating time
Servings: 4
1 cup buttermilk
1 teaspoon kosher salt
1 1/4 to 1 1/2 pounds firm white fish fillets
1 small lemon
3 to 4 tablespoons vegetable oil
1/2 cup instantized flour
3 tablespoons unsalted butter, cut into several pieces
1 tablespoon drained capers
Chopped fresh parsley for garnish
In a re-sealable plastic bag combine the buttermilk and salt and stir with a small whisk or fork until the salt is dissolved. Add the fish fillets, making sure they are coated with the buttermilk, seal the bag and place it in the refrigerator. Let the fish marinate for at least 1 hour and preferably 3 hours.
While the fish is marinating, cut off the top and the bottom of the lemon. Place it on the cutting board cut-side down. Starting at the top, following the curve of the lemon, cut off the rind and the pith. Working over a small bowl to catch any juice, cut between the membranes to separate the lemon into segments. Reserve both the segments and the juice.
In a large nonstick skillet heat half the oil over medium-high heat.
Remove half the fish from the buttermilk, letting the excess drip off, and dip it in the flour, coating it on all sides and shaking off the excess. Add it to the pan and cook it until golden on both sides and just cooked through, about 3 minutes total. Transfer the fish to a platter and cover it loosely with foil. Repeat the procedure with the remaining oil and fish. Discard any oil left in the pan.
Add the butter, the capers and a hefty pinch of salt to the skillet and cook over medium heat, swirling the butter, until it is golden. Add the lemon segments and cook, 2 to 3 minutes. Pour the sauce over the fish, sprinkle with the parsley and eat right away.
Nutrition information per serving: 382 calories; 195 calories from fat; 22 g fat (7 g saturated; 0 g trans fats); 126 mg cholesterol; 651 mg sodium; 10 g carbohydrate; 0 g fiber; 2 g sugar; 35 g protein.
Sara Moulton, Associated Press
