This is what I made for dinner last week when we had sundried tomato risotto. I wanted a lean protein that was just a LEETLE bit special, and this is what I came up with! It’s so easy and delicious – one of my life mottos is that things are better when they involve lemon zest, and this is yet another example of where that statement is JUST SO TRUE.
Try this soon – you’ll love it!
You won’t need to measure anything unless you’re super duper anal, and try not to be that way. Cooking should be fun!
Grab the following things:
- white fish
- lemon zest
- oil, for frying
First, mix flour, salt, and lemon zest in a shallow dish or plate. I like coarse salt because it gives a nice crust to the fish, but REALLY whatever you have on hand is perfectly fine. Try not to obsess!
Mix the ingredients together with a fork or whisk or your fingers, then dip each side of the fish LIGHTLY in the mixture – don’t overdo it!
Put the fish into the hot oil – it should sizzle a lot! Use two pans or cook the fish in batches if you have a small-ish pan – if you cram the fish into a pan it won’t get crispy and I will guess that goopy lemon zest isn’t quite as delicious as crispy lemon zest – that’s just my opinion though!
Pan-fry the fish for 3-5 minutes on each side until the fish is cooked through and crispy on the outside. Serve it with whatever you’d like, but I’d REALLY TOTALLY FOR SHIZZLE recommend the sundried tomato risotto – the tomatoes and the lemon zest together were really delicious. Enjoy this!