Turbot Recipe Pan Fried

While pan frying fish is seen as risky by many home cooks it remains a great method for getting the most out of a quality piece of fish and when practised correctly results in buttery soft flesh and crispy skin.

Turbot recipe pan fried. Turbot is a princely fish that deserves to be cooked with care and attention. Dip the fillets in a bowl of flour and try to shake off any excess. Pan fried turbot recipe. The most common way of cooking turbot fillets is to pan fry them until golden brown and crispy this can be done in a matter of minutes.

If you like this recipe and want to try it there is a printable version below for your convenience. The skin is normally removed before frying. Try serving turbot with a potato puree or a fresh garden salad. Turbot pan fried with lemon butter sauce.

Cook the turbot fillets for 2 3 minutes on each side or until golden brown all over. For the cream foam pour the white wine into a pan over a medium heat and bring to the boil. How to make pan fried turbot. Deglaze the pan with the white wine over medium high heat and let cook.

A general rule for cooking fish is to measure the flesh at its thickest point and cook eight to 10 minutes per inch four to five minutes per half inch. Heat some olive oil in a pan and add the fillets flesh side down and fry for two minutes. Experiment with subtle seasonings like bay leaves paprika and parmesan to enhance the flavor of the fish. Turbot is a flat fish like sole flounder and halibut.

Shake a little salt and pepper on both sides of the fillets. This special recipe works just as well with halibut sole plaice or any other flat fish. If possible keep the fillet of turbot on the bone like robert thompson s pan roasted turbot to ensure best results. Using a spatula carefully flip over the fillets and fry with the skin side down for one minute.

This is a quick and easy fish dinner that can be done in less than 10 minutes.