Pan-fried Dab

Ingredients

• 800 gbutte
• 8 gSalt
• 80 gBreadcrumbs
• 60 gButter
• 1 gPepper
• 80 gLemon
• 10 gParsley

Instructions

1. 1

   Preparation

   • Gut the fish, scale and pat dry (buy pre-prepared from the fishmonger if preferred).
   • Make several shallow diagonal cuts in the skin on both sides to prevent the skin from curling during cooking.
   • Season the fish inside and out with salt and a little pepper.
2. 2

   Breading

   • Spread breadcrumbs on a plate. Coat the fish evenly in the breadcrumbs, shaking off excess.
   • Alternatively, coat lightly in flour for a less crispy result.
3. 3

   Frying

   • Heat a large open frying pan over medium-high heat.
   • Melt the butter in the pan. When it foams and begins to brown slightly, add the fish. (Traditionally 'in increasing butter' — add more butter if needed or fry in batches.)
   • Fry the fish 3–6 minutes per side depending on size, until the crust is golden and the flesh is just cooked.
   • Serve immediately to avoid the fish becoming soft.
4. 4

   Plating

   • Place the fried dab on warmed plates.
   • Garnish with lemon slices and chopped parsley and serve immediately.