Fish Fry with Citrus Butter Sauce and Glazed Carrots | Dads That Cook
By Jason Glover
AuthorJason GloverFried fish is delicious on it's own, but try it with this citrus butter sauce and you'll never want to eat it plain again! Sweet and savory glazed carrots complete this quick and tasty meal!
Slice the peeled carrots, on the diagonal, into 1/2" thick slices.
Heat the sesame oil in a large skillet over medium-high heat.
Add the ginger and carrots. Sauté for 1-2 minutes, until the ginger has softened.
Stir in the soy sauce and honey, season with pepper, and reduce heat to low. Cover and simmer until the carrots have softened, about 10-15 minutes.
Uncover, increase heat to medium-high, and simmer until most of the liquid has evaporated.
Place the white wine, shallots, and thyme in a small saucepan over medium heat and simmer until reduced by about half.
Stir in the cream and simmer for 5 minutes.
Add the orange, lime, and lemon juices. Reduce heat to low and whisk in the butter, 1 tablespoon at a time.
Keep warm until ready to serve.
Heat the canola oil in a large, heavy bottomed skillet, until about 350-375°F.
Pat the fish filets fry and season with salt.
Dredge the filets in the flour, then egg, then the breadcrumbs. Shake off any excess then fry until golden brown.
Remove from the oil and drain on paper towels.
Spoon the citrus butter sauce over the fish and serve with lemon wedges and the glazed carrots.
Ingredients
Directions
Slice the peeled carrots, on the diagonal, into 1/2" thick slices.
Heat the sesame oil in a large skillet over medium-high heat.
Add the ginger and carrots. Sauté for 1-2 minutes, until the ginger has softened.
Stir in the soy sauce and honey, season with pepper, and reduce heat to low. Cover and simmer until the carrots have softened, about 10-15 minutes.
Uncover, increase heat to medium-high, and simmer until most of the liquid has evaporated.
Place the white wine, shallots, and thyme in a small saucepan over medium heat and simmer until reduced by about half.
Stir in the cream and simmer for 5 minutes.
Add the orange, lime, and lemon juices. Reduce heat to low and whisk in the butter, 1 tablespoon at a time.
Keep warm until ready to serve.
Heat the canola oil in a large, heavy bottomed skillet, until about 350-375°F.
Pat the fish filets fry and season with salt.
Dredge the filets in the flour, then egg, then the breadcrumbs. Shake off any excess then fry until golden brown.
Remove from the oil and drain on paper towels.
Spoon the citrus butter sauce over the fish and serve with lemon wedges and the glazed carrots.
