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Crispy Kosher Fish Fillets With Garlic Butter

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Dairy (Milchig)Fish

Crispy-skinned fish fillets with garlic butter are simple and elegant. Skin-on white fish is seared until the skin crackles, then basted with butter, garlic and parsley and served with lemon.

How to Get Crispy Skin

Start with completely dry fillets; pat the skin with paper towels and season just before cooking. Heat the oil until shimmering, lay the fish skin-side down and press gently for the first 30 seconds so the skin stays flat. Leave it alone until the skin is golden and releases easily, then flip. Thick fillets may need 2 to 3 minutes in a 400°F oven. Add the butter and garlic at the end and spoon it over the fish.

Kosher Notes

Made with butter, this is a dairy dish; fish with dairy is fine according to most customs. For a pareve version, use pareve margarine or olive oil. Halibut, cod and tilapia all have fins and scales and are kosher.

Serving

The fish is done at 145°F, when it flakes easily. Serve with lemon wedges. Leftovers keep for 2 days.

Crispy Kosher Fish Fillets With Garlic Butter
Golden crispy fish fillets finished with aromatic garlic butter create an elegant yet simple kosher dinner that's ready in under 20 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Jewish, Kosher
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 firm white fish fillets 6 oz each, skin-on (halibut, cod, or tilapia)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 3 tablespoons vegetable oil or canola oil
  • 4 tablespoons unsalted butter
  • 4 cloves garlic minced
  • 2 tablespoons fresh parsley chopped
  • 1 medium lemon cut into wedges for serving

What I use for this recipe

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Method
 

  1. Pat fish fillets completely dry with paper towels. Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 10 minutes.
  2. Heat a large cast iron or heavy-bottomed skillet over medium-high heat. Add vegetable oil and swirl to coat the pan.
  3. Place fish fillets skin-side down in the hot pan. Do not move them for 4-5 minutes, until the skin is golden brown and crispy. The fish should release easily when ready to flip.
  4. Carefully flip fillets using a thin spatula. Cook for another 2-3 minutes until fish flakes easily with a fork.
  5. Add butter and minced garlic to the pan. Tilt the pan and use a spoon to baste the fish with the foaming garlic butter for 1-2 minutes until fragrant.
  6. Remove from heat and sprinkle with fresh parsley. Serve immediately with lemon wedges.

Notes

For best results, choose fillets of even thickness. If your fish is very thick, you may need to finish cooking in a 400°F oven for 2-3 minutes after flipping. Fish is done when it reaches an internal temperature of 145°F and flakes easily. Store leftovers in the refrigerator for up to 2 days.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 7g 35%
Trans Fat 0g
Cholesterol 95mg 32%
Sodium 420mg 18%
Dietary Fiber 0g
Total Sugars 1g
Protein 35g 70%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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