Fast Fish Fillets Two Ways

Fast Fish Fillets Two Ways

Serves 2


12 to 16 ounces flounder or tilapia fillets cut into serving-size pieces

1 lemon

¾ cup all-purpose flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano, crumbled

1 teaspoon sweet paprika

1-2 tablespoons butter

Combine the flour, salt, pepper, and spices in a glass pie plate or dish with sides.  Zest the lemon with a microplane and put the zest into the flour mixture.  Then, using your fingers, separate the zest and coat it all with the flour, then mix it all well and set aside.

Cut the lemon in half and juice it (set the used lemon pieces aside).  Put the juice in a plastic bag large enough to hold the fish fillets.  Then add the fish, close the bag, and gently turn the bag to coat the fish.  Let it sit for 5 minutes, then remove the fish.  Gently blot the fish pieces dry with paper towels. 

Heat the butter over medium heat in a large nonstick skillet.  As it’s heating, begin to coat the fish:  place one piece at a time in the flour mixture, then turn it over.  When the butter stops foaming and before it browns, put each coated piece of fish in the pan.  Turn the heat up to medium-high and cook for about a minute and a half on each side.


2 hamburger buns or Kaiser rolls

Tartar sauce


Salt and pepper


Tomato slices

Pickle slices

Just before you start cooking the fish, split and begin toasting the buns or rolls.  While the fish cooks, mix equal amounts tartar sauce and mayo, adding some salt and pepper.  Spread the mixture on both cut sides of the buns, then put lettuce on the bottom half, then the fish, then tomato and pickle.  Top with the other bun half and serve immediately. 

Fillets with quick pan sauce


¼ cup very finely minced onion

½ cup dry white wine

Pieces from squeezed lemon (see fish directions)

Salt and pepper

Just before you start cooking the fish, cut the used lemon halves into 4 pieces each.  When the fish is cooked, remove the fillets and put them on a plate.  Cover the plate loosely with foil and set aside.  If the pan is dry, add up to a tablespoon of butter and sauté the onion for two minutes, until soft.  Add the wine and lemon pieces, turn up the heat, and scrape the bottom of the pan with a nylon or wooden spatula to incorporate all the flavor bits.  Cook until there’s only about 3-4 tablespoons of liquid (not even a minute) and taste for salt and pepper.  Remove the lemon pieces.  Serve the sauce over the fillets.

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