Ingredients
Scale
- 1 lb white fish fillets (Cod, Halibut, or Tilapia), cut into 1-inch cubes
- 1/2 cup all-purpose flour
- 2 tablespoons cornstarch (for extra crunch)
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 large lemon
- 1 teaspoon lemon zest
- Fresh parsley, finely chopped for garnish
Instructions
- Start by patting the fish cubes completely dry with paper towels. This is the secret to a crispy coating. In a shallow bowl, whisk together the flour, cornstarch, garlic powder, paprika, salt, and pepper. Toss the fish cubes into the flour mixture, ensuring every side is evenly coated. Shake off any excess flour and set the cubes on a wire rack or clean plate.
- Heat the olive oil and one tablespoon of butter in a large non-stick skillet over medium-high heat. Once the butter bubbles, add the fish cubes in a single layer. Do not overcrowd the pan; cook in batches if necessary. Sear the fish for 2 to 3 minutes per side until they develop a deep golden-brown crust. Remove the fish from the pan and set them aside on a plate.
- Reduce the heat to medium. In the same skillet, add the remaining two tablespoons of butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant. Pour in the lemon juice and lemon zest, scraping up any browned bits from the bottom of the pan. Add the fish bites back into the skillet and toss gently to coat them in the lemon butter sauce. Sprinkle with fresh parsley and serve immediately while hot.
- Cook Time: 25 minutes