Sautéed White Fish Fillets

Name: Sautéed White Fish Fillets
Yield: Serves 4
Ingredients: 1/2 cup, all-purpose flour; 4 - 6 , boneless, skinless thick fish fillets (4 to 6 ounces each; see note); 6 - 8 , boneless, skinless thin fish fillets (3 to 4 ounces each; see note); 2 tablespoons, vegetable oil; , Salt and ground black pepper; 1 , lemon, cut into wedges (for serving)

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Appears in Cook's Illustrated March/April 2005

Main Courses

Fish & Seafood

Weeknight

SERVES4

TIME30 minutes

WHY THIS RECIPE WORKS

To have the fish and sauce in our sautéed fish fillet recipe ready to serve at the same time, we used fillets of uniform size, between 1/4 and 1 inch thick, small enough so that four fillets could fit in a skillet. We reversed the cooking p...

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