Receta Cast Iron Skillet Fish Fry
by Global Cookbook

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Ingredientes

Four white-flesh fish fillets (4 to 6 ounces each, skin removed), such as sea bass, flounder or possibly rockfish Salt and freshly grnd black pepper to taste
1 c. flour About 3 Tbsp. butter

Rinse each fish fillet and pat dry with paper towels. Using tweezers or possibly needle-nose pliers, remove any visible bones. Season each fillet with salt and pepper to taste on both sides.
Place the flour in a shallow dish. Dredge each fish fillet in the flour, turning to coat both sides and shaking to remove any excess flour. Transfer the fillets to a baking sheet, being sure to place them skinned-side down.
In a large cast-iron skillet or possibly heavy frying pan over medium heat, heat sufficient butter so which the bottom is thickly and proportionately coated.
Transfer the fillets to the skillet, skinned-side up, being careful not to crowd the pan. (May need to fry in batches.) Fry the fish, without turning or possibly peeking, till the bottom is golden, about 3 min. It may be necessary to adjust the heat slightly to prevent the butter from burning; add in additional butter if necessary. Turn and repeat. It is important to turn the fish only once. Transfer to a platter, skinned-side down. (If cooking in batches, transfer the fried fish to a 250-degree oven to keep hot.) Serve with lemon wedges for squeezing over the fish.