One of the tricks to a great tasting fried fish plate is DO IT QUICKLY and over relatively high heat. This recipe is an excellent example.
4 Skinless, boneless fish filets
1 Cup flour for dredging fish
ROD'S RUB CITRUS TANG
2 Tablespoons vegetable oil
3 Tablespoons butter
Juice of one lemon
1 Tablespoon marjoram or your favorite herb
Wash fillets in cold water and pat dry. Coat each side of fillets with ROD'S RUB CITRUS TANG. Dredge filets in flour. Place oil and butter in heavy skillet and heat on medium-high until butter melts. Keeping heat at medium-high, cook fish on one side about three minutes (more or less depending on thickness of filets), until browned and crispy. Turn fish ONCE. When filets are done remove them to a serving platter. Lower the heat under the skillet. Add 1 tablespoon additional butter. When melted, add lemon juice and marjoram and allow the fish to sizzle for a minute. Pour this over the filets.
NOTE: I use CITRUS TANG in this recipe; however, all of ROD'S RUB blends will taste great with this style of cooking.
