Ingredients:
• 1 pound buffalo fish slices, thick cut, skin-on
• 1/2 cup flour
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1 tablespoon butter
Directions:
• Pat the Buffalo fish slices completely dry with paper towels. Evenly sprinkle both sides of the fish with the salt. Let the fish stand at room temperature for 30 minutes; this crucial step seasons the meat deeply and draws out excess moisture for a firmer, flakier texture when cooked.
• After 30 minutes, gently pat the fish dry once more to remove any surface moisture.
• Place the flour in a shallow dish or plate.
• Lightly dredge each piece of fish in the flour, shaking off any excess so only a micro-thin layer remains.
• Heat a large skillet over medium-high heat.
• Once the pan is hot, pour in the cooking oil and immediately add the tablespoon of butter. As soon as the butter melts and the initial foaming subsides, carefully place the fish slices into the pan, skin-side down.
• Gently jiggle the pan for the first 10 seconds of cooking, this prevents the fish skin from sticking to the hot surface..
• Cook undisturbed for about 7 minutes, or until a deeply golden, crispy crust forms on the bottom.
• Carefully flip the fish slices, turning them away from you to prevent any hot oil from splashing.
• Just like before, gently jiggle the pan for the first few seconds of the flip.
• Cook the second side for another 7 minutes, until the fish flakes easily.
• Transfer the pan-fried Buffalo fish to a warm plate.
Serve immediately alongside your favorite sides, like seasoned rice, roasted summer vegetables, or a squeeze of fresh lemon.
