Butter Cooked Whitefish
sielawa w masle
Salt 2 lbs. cleaned whitefish and refrigerate 1 hour. Dredge in flour or
a mixture of fine bread crumbs and flour. In a skillet melt 3-4 Tablespoons butter and
then add the fish.
Simmer on very low heat so that the butter barely bubbles and fish does
not sizzle. About 10 minutes per side should be more than enough. Fish is done when it
flakes easily. Serve straight from the skillet garnished with lemon wedges.
boiled new potatoes drenched with the pan drippings.