Click To Go Back To Recipe List

Fried Shad Fillets a la Meuniere

4 servings

Ingredients

tablespoons Filippo Berio® Olive Oil
1 tablespoon plus 2 more tablespoons European-style butter (such as Keller's)
3/4 cup all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon fresh thyme
1/2 teaspoon fresh oregano
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne (optional)
salt and pepper to taste
2 pounds shad fillets, skin and pin bones removed
teaspoons lemon juice
lemon quarters
2 tablespoon chopped fresh parsley
sauce of choice (optional)

Method

Heat the Filippo Berio® Olive Oil and 1 tablespoon of the butter in a large saute pan. In a bowl, mix the flour with the garlic powder, onion powder, thyme, oregano, paprika, cumin, cayenne, salt, and pepper. Coat the shad with the flour mixture, and shake off the excess.

When the fat is hot, but before the butter has browned, put the fish in to fry. Turn the fish over when it begins to appear opaque and crisp on the edges, and continue to cook just until it is opaque all the way through. This will take from 2 to 10 minutes, depending on the thickness of the fish. Remove the fish and drain on paper towels. Arrange on a serving plate.

Discard the remaining butter and Filippo Berio® Olive Oil in the pan. Clean the pan with paper towels and put it back on the heat. Melt the remaining 2 tablespoons of cold butter in the pan. When it bubbles, add the lemon juice. Swirl the sauce around the pan, and pour some over each piece of fish. Serve with lemon wedges, and garnish with the chopped parsley.

Chef's Tip:

Meuniere means ''miller's wife'' in French, someone sure to always have flour on hand in the kitchen. The term refers to food that has been lightly dusted in flour and simply cooked in butter.