How to Pan Fry Branzino

Name: How to Pan Fry Branzino
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 people
Ingredients: 2 fillets branzino; flour; SEASONING; 1½ tablespoons butter; 1 lemon

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
2 people
Course
Main Course
Cuisine
American

How to Pan Fry Branzino

Iris Warren

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Also Called Mediterranean Sea Bass

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Ingredients

Servings

2 fillets branzino
flour for dredging
SEASONING to taste, like Fisherman's Wharf seasoning
1½ tablespoons butter
1 lemon quartered, for garnish

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Instructions

Add some flour to a shallow pan.
Heat a nonstick frying pan over medium heat until hot. I prefer nonstick pans when cooking fish because it helps prevent sticking, although there are good tips for keeping fish from sticking in any pan you use.
While the pan is getting hot, it's time to dredge the fillets in the seasoned flour, remembering to shake off any extra flour.
When the pan is hot, add the butter being careful not to let it brown or burn.
As soon as the butter is melted, add the branzino fillets to the pan skin side down. Cook for 2-3 minutes until the skin browns and crisps.It's essential you don't "play" with the fish or try moving it around the pan until the skin browns or the fillets may fall apart. They are ready to flip when they move in the pan with a little shake.
Carefully turn the fish over with a large spatula and continue cooking until done.   How long will this take? It depends on the thickness of the filet, the type of pan you are using, and the heat you are cooking at. Medium on my gas stove will be different than your gas or electric stove. This is just something you get comfortable with the more you cook.  It shouldn't be more than 2 - 3 minutes, but you can check by using a knife to make sure the fish is opaque and starts to flake. 
* Remove the fish from the pan and plate. We served our branzino over grits and topped with a quarter slice of lemon.

Notes

I like using a metal pie pan, and season it with your favorite commercial seasoning or your own special blend.  I think it's important to dredge the fish in the flour just before adding it to a hot buttered pan. If you don't, the flour starts to clump and get messy. It's also important when dredging to shake off any extra flour before adding to the pan for the same reasons.