Favorite Lingcod Recipe
User Reviews
4.8
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
320 kcal
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Course
Dinner
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Cuisine
North American
Favorite Lingcod Recipe
Description
Favorite Lingcod Recipe highlights the delicate flavor of lingcod filets enhanced by a browned butter lemon sauce. The fish is coated evenly with cornstarch and lightly seasoned before pan-frying in olive oil to develop a tender and flaky texture. Meanwhile, butter is carefully browned with minced garlic, then combined with fresh lemon juice, chopped parsley, and a pinch of chili flakes to infuse the sauce with brightness, herbaceousness, and a subtle kick.
Cooking the butter until it turns golden and smells nutty imparts depth to the sauce, balancing the mildness of the fish. After searing, the fish is bathed in this warm sauce, coating the filets and elevating the dish's flavor profile while keeping it simple.
Serving suggestions might include pairing this lingcod with steamed vegetables, rice, or a light salad to let the buttery sauce shine. This recipe is a straightforward way to enjoy a flaky white fish with complementary citrus and herb accents.
Notes advise that if only unsalted butter is available, adding salt to the sauce ensures proper seasoning. The method emphasizes drying the fish well for better cornstarch adhesion and careful heat control when browning the butter to avoid burning.
Ingredients
- 4 tablespoons butter see notes, salted
- 1 clove garlic finely minced
- 2 tablespoons lemon juice
- 1 tablespoon parsley minced
- 1 pinch chili flakes
- 4 filets lingcod
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Melt the butter in a large frying pan over medium-high heat. Continue to cook the butter, stirring frequently, until it is golden brown and nutty smelling. Stir the garlic into the butter then remove the pan from the heat.
- Pour the butter into a heat-proof bowl and stir in the lemon juice, parsley, and chili flakes.
- Dry the lingcod well with paper towels then sprinkle the cornstarch over both sides. Use your hands to rub the cornstarch all over the fish. Season both sides with salt and pepper.
- Heat the oil over medium-high heat in the same pan you used for the butter. Add the lingcod and cook for 4 minutes. Shake the pan to release the fish (if they are sticking) then carefully flip the fish over using a spatula. Cook for another 2-3 minutes, or until the lingcod is flaky.
- Pour the brown butter lemon sauce into the pan so that the lingcod is coated in the sauce.
Notes
- If using unsalted butter, add a pinch of salt to the browned butter lemon sauce to balance the flavor.
- Thoroughly dry the lingcod filets before coating with cornstarch to ensure even crisping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Serving | 1 piece of lingcod | |
| Calories | 320kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 31g | 62% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 103mg | 34% |
| Sodium | 329mg | 14% |
| Potassium | 722mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 510IU | 10% |
| Vitamin C | 6mg | 7% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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