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Pan-fried Cod with Hot Banana Pepper, Caper and Lemon Sauce


2 eggs
1/4 cup milk
1 cup flour
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1 teaspoon finely chopped fresh parsley
4 fresh cod filets (about 6 oz. each)
3 tablespoon vegetable oil
Kosher salt and freshly ground pepper

Combine eggs with milk in a medium bowl.

In a separate bowl, mix together flour, paprika, pepper, and parsley.

Season the fish with salt and pepper. Dip filets first in the egg mixture and then in the flour.

Heat oil in a large skillet over medium-high heat. Shake excess flour from filets, then fry, in batches if necessary, until fish flakes easily, about 2 minutes per side. Drain on paper towels. Keep warm and set aside.
Hot Banana Pepper, Caper and Lemon Sauce:

3 tablespoons butter
2 hot banana peppers, sliced thinly
1 medium sized onion, chopped
1 tablespoon caper, coarsely chopped
1 tablespoon lemon juice
chives for garnish
In the same pan, drain the oil. Melt butter in meduim-high heat. Saute onion for 3 minutes then add hot banana peppers and cappers. Remove from heat add lemon. Top on pan-fried fish, garnish with chives.
*I found this simple Pan-fried Cod in Saveur and I wanted to take it up a notch and added the Hot Banana Pepper, Caper and Lemon Sauce. from simple to layering flavors from spicy, citrus and salty. enJOY!!!

Source: Saveur (Pan-fried Cod)