Fry-day night at home: Adam Liaw’s pan-fried snapper with red lemon pepper butter
Snapper is an ideal fish for pan-frying but you could substitute flathead, John Dory or any other firm, white-fleshed fillets.
Ingredients
2 tbsp olive oil
2 snapper fillets
60g unsalted butter
1 tsp smoked paprika
freshly ground black pepper
grated zest of ½ lemon
juice of ½ lemon
lemon wedges, to serve
Method
Step 1
Heat a large frying pan until very hot and add the olive oil. Season the fish well with salt and add the fillets to the pan, skin-side down, pressing firmly with a fish press or the back of a spatula for about a minute to stop the fish curling.
Step 2
Cook for a further 2 minutes, then add the butter, paprika and plenty of black pepper. Spoon the butter over the fish for about a minute, then flip the fish, add the lemon zest and cook for a further minute or two, tilting the pan and spooning the butter over the fish constantly until the fillet is just cooked and the butter foamy.
Step 3
Add the lemon juice. Remove the fish from the pan to a serving plate and pour over the butter. Serve immediately with wedges of lemon.
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Adam Liaw is a cookbook author and food writer, co-host of Good Food Kitchen and former MasterChef winner.
