This is a riff on Alton Brown’s recipe. I liked the taste of his recipe; I thought his written instructions were hard to follow though.
2 portions fish with skin on 1 side, each approx. 6-8 oz. (We used walleye; trout or tilapia would also work well)
1/2 c. white wine, room temp.
1 lemon, juiced
3 T. unsalted butter
2 T. canola oil
1 T. capers, drained
flour, for dredging
kosher salt and freshly ground black pepper
Heat a heavy, non-reactive pan over medium high heat.
Season fish on meat side. Dredge fish in flour and shake off excess.
When pan is hot, add oil followed immediately by 1 T. butter. When butter is done foaming, place fish in pan skin side down. Lift fish slightly during the first few seconds with a spatula to insure sufficient butter/oil mixture gets underneath the piece of fish so it doesn’t stick to the hot pan. Cook skin side down until a light golden crust forms on the top (meat side) of the fish.
Carefully turn the fish over (it may splatter), and again lift the fish the first few seconds to insure the oil/butter mixture gets underneath the piece of fish so it doesn’t stick to the hot pan. Cook until the internal temperature registers 145 degrees on a digital thermometer and the skin (now on top) is golden brown. Place fish on warm plate tented with foil.
Pour out liquid in pan. Add butter and wine to pan. Quickly fry the capers in the butter/wine mixture. Remove from heat, and add the lemon mixture. Pour the pan sauce over the fish and serve.
As modified from http://www.foodnetwork.com/recipes/pan-fried-fish-recipe.html. (Last accessed July 27, 2014).