Here you will find that I, Mama, am in love with that glorious little bulb named Garlic. Oh how it serves me well and never ever fails. I adore the combination of sweet garlic with salty lemony fish - and with butter it really is something else.
The thing you need to be careful of when cooking is not to burn the garlic in the butter as you will end up with a bitter nasty chewy mess. It can happen really quickly too so don't over heat and try not to get distracted.
For every 100 g of fish I would use ½ garlic clove.
700 g fresh fish, I used gurnard
¾ c plain flour
Sea salt and ground white pepper
Garlic and Parsley Butter Sauce
75 g butter, I used Lewis Road Creamery Premium Lightly Salted Butter
7 cloves garlic, crushed
½ c Italian parsley, finely chopped plus a few extra sprigs
For the sauce, melt the butter over a medium heat until bubbling. Add the garlic and stir. Lower heat and cook for 10 minutes or until garlic is lightly golden and tastes sweet (no raw burn). Set aside.
When you cook for your first batch of fish, return to heat and stir through parsley and 1 tbsp of lemon juice. Watch it may spit.
Heat olive oil in a large frypan.
Combine flour, salt and paper in a bowl. Coat fish thoroughly.
Fry fish in batches until lightly golden on each side and cooked through, roughly 3 minutes.
Arrange on a platter. Pour over sauce and sprinkle remaining parsley.
Recommendations - serve this with crusty white bread, a simple potato mash or rocket and sherry salad.
I suggest bread to mop up this goodness
Fresh fish always purchased from Pacific Catch at Moore Wilson's.