Lemon Butter Pan-Fried Black Cod Fillets

Pan-Fried Lemon Butter Gindara 🐟

This delectable Pan-Fried Lemon Butter Gindara offers a delightful combination of tender fish fillets coated in a crisp layer of cornstarch, infused with zesty lemon and rich butter. Perfect for a quick yet elegant meal, this recipe transforms simple ingredients into a gourmet experience.

Ingredients:

• 2 pieces Gindara (Black Cod) fish fillets
• 1/2 lemon
• 20 grams unsalted butter
• Cornstarch (as needed)
• Salt (to taste)
• Cooking oil (for frying)

Instructions:

1. Prepare the Ingredients:
   Start by gathering and prepping all your ingredients. Rinse the gindara fillets under cold water and pat them dry with paper towels.

   Related Articles

   • 
     Savory Shredded Tuna with Petai and Basil: An Indonesian Delight
   • 
     Savory Indonesian Tuna Curry: Gulai Ikan Tongkol Recipe
   • 
     Authentic Indonesian Gulai Ikan Mas: Creamy Fish Curry with Eggplant
   • 
     Smoky Coconut Stingray Curry (Mangut Ikan Phe)

2. Season and Coat the Fish:
   Lightly season the gindara fillets with salt. Evenly coat each fillet with a thin layer of cornstarch, ensuring that they are well covered but not overly thick. This will give the fish a crispy texture while keeping it tender on the inside.

3. Heat the Oil:
   In a frying pan, heat a generous amount of cooking oil over medium heat. To check if the oil is ready, sprinkle a small amount of cornstarch into the pan—if it sizzles, the oil is sufficiently hot.

4. Fry the Fish:
   Place the coated gindara fillets into the hot oil. Cook each side for approximately 3 minutes, or until the fillets are golden brown and cooked through. The cooking time may vary depending on the thickness of the fillets. Avoid overcrowding the pan; you may need to cook in batches.

5. Prepare the Lemon Butter Sauce:
   While the fish is frying, squeeze the juice from the half lemon and set it aside. Once the fillets are cooked, remove them from the pan and set them aside on a plate lined with paper towels to drain any excess oil.

6. Make the Lemon Butter Sauce:
   If necessary, clean the pan or use a new one. Melt the butter over medium heat. Once melted, pour in the freshly squeezed lemon juice and stir well. Allow the sauce to simmer for a minute, so the flavors meld together.

7. Coat the Fish with Sauce:
   Return the cooked gindara fillets to the pan with the lemon butter sauce. Gently turn the fillets to coat them thoroughly with the sauce, making sure each side is well coated. If desired, you can cover the pan with a lid for a few minutes to help the flavors absorb, but be cautious not to burn the butter.

8. Serve:
   Once the fillets are well coated and heated through, remove them from the pan. Place the gindara on a serving plate and spoon any remaining lemon butter sauce over the top.

This Pan-Fried Lemon Butter Gindara is best enjoyed immediately, serving it alongside your favorite vegetables or a light salad. The combination of crispy fish, zesty lemon, and rich butter creates a dish that’s both comforting and refined. Enjoy your meal!

For more delicious recipes and culinary tips, stay connected with Love with Recipes. Whether you’re seeking everyday meals or special dishes, we’re here to inspire your cooking journey!