Pan-Fried Zander with Lemon Butter
Zander fillets fried crisp, finished in brown butter with lemon and served with boiled potatoes.
45 min
2 servings
Difficulty 3/5
Lunch · Dinner
Prep 20 min · Cook 25 min
Zander is a lean freshwater fish and dries out fast. A thin coat of flour on the skin side and four minutes skin down are enough, and the butter goes into the pan only after the fish is turned, so it browns without burning.
Per serving
610
kcal / serving
Ingredients
Written for 2 servings. Change the servings to rescale every amount.
Fish
Pike-Perch / Zander
2 fillets (260 grams)
Wheat Flour
30 grams
Sunflower Oil
1 tablespoon (14 grams)
Salt
to taste
Black Pepper
to taste
Lemon butter
Butter
40 grams
Lemon
1 medium (58 grams)
Parsley
1 tablespoon (4 grams)
Potatoes
Potato
600 grams
Dill
1 tablespoon (4 grams)
Salt
to taste
Steps
Peel the potatoes, cut them into even chunks and boil them in salted water for 20 minutes, until a knife goes in without resistance. Drain them and keep them warm.
22 min
Pat the zander fillets dry with paper and season both sides with salt and pepper.
3 min
Dredge only the skin side in the flour and shake off everything that does not stick.
2 min
Heat the sunflower oil in a wide pan over medium-high heat. Lay the fillets skin down and fry them 4 minutes without moving them.
5 min
Turn the fillets, drop in the butter and let it foam and turn nut brown. Spoon it over the fish for 2 minutes, then take the pan off the heat.
3 min
Squeeze the lemon into the brown butter and stir in the chopped parsley.
1 min
Serve the fillets on the potatoes, scatter the chopped dill and pour the lemon butter over everything.
2 min
Serving suggestion
A plain green salad cuts the butter well.
Storage
Eat it the same day. Reheated fried fish loses its crust.
Notes
Perch and pike fillets are fried exactly the same way.
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