Light Sautéed White Fish Fillets
Why This Recipe Works
For our light sautéed fish fillets recipe we tried sautéing the fish with a coating of flour. The flour added just the right amount of crust and color, but it didn’t always adhere properly, until we salted the fish and then let it sit for a few moments before flouring it. The result was that moisture in the fish would bead on the surface, helping the flour adhere without having to add any fat. After noticing that the fish in our light sautéed fish fillets recipe started to flake apart around the edges and lose its crisp outer layer as we made our pan sauce, we decided to make the sauce in a separate saucepan and keep it warm while we cooked the fish. As soon as the second side was sautéed, we placed the fish on a plate and then spooned the sauce over it, so the fish was still tender and moist with a good crust when served.