Frying fish in butter...

[CALVINIST]

Recently I started frying my fish in butter instead of oil. I figure they are both fats, but the butter tastes a whole lot better.

Take a whole stick of butter and melt in a big frying pan. Next, get some flour and season it with s&p and whatever else you like (I like Old Bay seasoning), then coat your fish with it. You don't want a thick coating though. Get the butter hot, but not so hot as to burn, put in the fish and turn occasionally. I also cover the fish during the cooking process. You will find the butter browns the fish very well and imparts good flavour. Once the fish is done I lower the heat and let simmer for a few minutes with the cover on. You can also cook without the cover for crispier fish.

Anybody ever try this?

[jeffreyd]

i usually add a touch of olive oil to help keep the butter from burning. it helps with maintaining the fat and you can also buy butter with olive oil in it already. good recipe

[Chef]

I do a lot in butter as well. What I do for a light fine bread coating is use the canned fine bread crumbs like progresso, add some cajun blackening spice for added flavor and a little salt.

I just take my filets and put them into the bag of crumbs and give them a good shake and put them into the hot butter. If you want more crumbs, just dip your fish into a beaten egg/milk wash first and then into the crumbs.

[Scott M]

That's the way gramps and gramma always did it. Butter, flour, s&p. Mmmmmmm.

[Jim Almquist]

That's the way gramps and gramma always did it. Butter, flour, s&p. Mmmmmmm.

I remember the first Rainbow trout that I caught my buddy's grandma cooked it up in butter for lunch for the 2 of us. You got that Mmmmmmmmm part right.

[crothmeier]

i make alot of fish this way. sometimes put a splash of raspberry vinegar in with the butter. adds a nice flavor

[BobT]

Recently I started frying my fish in butter instead of oil. I figure they are both fats, but the butter tastes a whole lot better.

Take a whole stick of butter and melt in a big frying pan. Next, get some flour and season it with s&p and whatever else you like (I like Old Bay seasoning), then coat your fish with it. You don't want a thick coating though. Get the butter hot, but not so hot as to burn, put in the fish and turn occasionally. I also cover the fish during the cooking process. You will find the butter browns the fish very well and imparts good flavour. Once the fish is done I lower the heat and let simmer for a few minutes with the cover on. You can also cook without the cover for crispier fish.

Anybody ever try this?

That's a great way to do it but you can save a lot by cutting back on the butter and still get the flavor. You don't need so much liquid to deep fry fish. Just a coating in the pan so it doesn't stick is more than enough. I don't know where the idea got to us that we have to deep fry fish to obtain a delectable meal. That is so not true.

[toughguy]

This is the only way I cook trout. Soooo good. --enjoy in moderation--

[BobT]

Another thing that I don't fully understand is why we always think fish has to have a coating or breading of some sort. Try this. Melt a one or two tablespoons of butter in your fry pan, season your fish with lemon pepper and a dash of salt, and fry it until flaky. Or...place the fish in a shallow glass dish and microwave until done (trout are excellent this way)...or broil the fish...or drop it on a very hot charcoal grill (no foil) for just a minute or so per side...or heat up a cast-iron frypan very hot and drop the fillets in for just a minute per side without the butter. For this last one, try adding a touch of cayenne pepper to spice it up a bit.

[Jim Almquist]

We like to put a little Old Bay or Slap Your Mama on the fillets and lay them on some thin lemon slices and put slices across the top as well and then bake them or cook them on the grill.

[SkunkedAgain]

Butter makes everything taste better. Although, oils tend to be healthier fat than butter/lard. Maybe somebody can post a comparison of different frying medium: butter, crisco, vegetable oil, olive oil, peanut oil, etc.