Panfried Fish with Pickled Sultanas, Burnt Butter & Capers
Heat butter in a small saucepan set over a medium heat until it begins to bubble. Swirl the saucepan over the heat until a rich golden brown colour develops on the bottom of the pan. Remove from the heat and add a squeeze of lemon juice (be careful of steam).
1 Tbsp sugar
In a saucepan, bring the vinegar and sugar to a simmer. Place the sultanas in a bowl and pour over the hot juice. Cover and leave to cool to room temperature.
6 snapper fillets
, seasoned with salt and pepper
1 small bunch Watercress
1/2 bunch parsley, picked
¼ of a 60g jar, fried
Dredge fish in seasoned flour and knock off any excess. Heat oil in a large frying pan set over a medium-high heat. Add the fish to cook for 3-4 minutes on each side until golden brown and almost cooked through.Combine the watercress, parsley, almonds, capers and pickled sultanas in a bowl and toss lightly.
To serve, place fish onto a platter and drizzle over the burnt butter. Scatter with salad ingredients and finish with a wedge of lemon.
© Recipe by Kyle Street
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