Speaker: Sole Dore, it's such a delicious technique, so simple if you are afraid of cooking fish which amazingly a lot of people are, this is the recipe for you, so check this out foolproof. I have three pieces of flessel (ph) or any thin white fish works for this, tilapia anything like that red snapper. I am going to salt and pepper both sides. Now notice the two sides of the fish, that's the skin side alright there is no skin on it, but that was the skin side, it's the rounded side alright, and you will see when I turn this over you are going to see the basically the flat side or the side that was actually attached to the bone, skeleton of the fish, okay.
I want you just to note that because when we put this in the pan I want to go down on the other side first, this make a nicer representation. So we are going to salt and pepper both sides, aright, and again we are going to season well there, then we won't have to worry about seasoning our flour and our egg. Now most people dredge this in a big bin of flour and then they throw the flour away, you just sprinkle with your fingers flour on both sides, alright so I sprinkled it and patted it with one hand and don't be sticking that hand into the flour bag keep it the other side. I am going to use my other hand, my clean hand now, so it's still the fish hand, alright I am going grab a little another pinch of flour with my other hand. I am going to sprinkle that on and with the hand, that's already dirty, that I already rubbed the fish, I am going to finish this side alright.
Now this is just to me an easier method as long as flour attached to the entire piece of fish, you are good to go, in that way you saved yourself the trouble of having that big pan of flour I don't know why people do that they have got like a pound of flour and they do the fish and they have to throw the whole thing away. So that fish is nicely dusted with flour on both sides, I took two eggs and I just with flour whipped it up, and I am going to dip and actually keep right in the egg, these pieces of fish.
So I am using my tongs here, I am just going to put it in, turn it over and just make sure it's all covered alright and goes the third piece. Now what happens there, the flour attached to the fish now hits that egg and it basically forms a very thin, very light delicate egg bater, okay, in my sauté pan I have a couple of tablespoon of olive oil and a little chunk of butter maybe a tablespoon or so, I am going to bring that up to medium heat and I just wanted to melt and get up to where that, the butter just starts to kind of foam, you can actually see there it's bubbling a little bit, I don't want this smoking hot okay, I want you to keep the heat on medium, egg it's very bitter when it's browned, when it gets too browned.
So don't be afraid they would go a little low with the heat here, we are not frying this fish we are just giving a gentle sauté and just take it right out of the egg mixture and just lay it right in the pan and we are going to give it just really quick dish maybe two minutes on each side alright, and again it's such a great method it really keeps the fish moist, if you are doing this for a party you can do these at a time and put them on a try and just keep it warm in the oven, it's really really a forgiving dish. So it was two minutes I flipped them over. Now with my spatula here, if any of the egg kind of went to stray (ph), see how nice and golden that is, you don't want any darker than that alright, otherwise it might get bitter, but that is just perfect.
Now with my spatula here, if any of the egg went to stray I am going to just use the sharp edge of the spatula and see I am just going to cut that off, that's just for presentation so you don't want that straggly egg on the plate. And that's really it believe it or not, that is a beautiful way to cook fish, I serve this with some sweet potato fries, if you find in the frozen food section of the market, I love the product, it's great with fish, but we have a demo on the site for this lemon caper butter sauce, I am perfect with this, that is a world class gourmet fish dish and little did your guest know, how easy that was? So moist, so delicious, I really hope you give this a try, don't be afraid to cook and fish, okay, there is nothing to be afraid of especially that thin flessel type fish. It just cooks so fast it's really no a lot that can go wrong with it, so I want you to give that a try and enjoy.
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