This simple action is a favorite for the fisherman's catch. Serves 4

1 lb oz Small whole fish, fillets, or slices of large fish 450 g
Finely snipped parsley
Vegetable oil
4 tbsp Butter 75 mL
Lemon juice
Lemon slices & Parsley sprig

Dip fish in milk and in flour seasoned with salt. In a large skillet heat 1/4 inch [1 cm] oil and brown the fish on both sides, shaking the pan constantly. The fish is done when both sides are brown and crisp and when fish flakes easily when tested with a fork. Remove the fish to a serving dish and sprinkle it with pepper, lemon juice and chopped parsley. Pour off the oil in which the fish was browned and in the same pan melt butter. Cook the butter until it is a rich hazelnut brown and pour over the fish. Garnish the fish with lemon slices and a parsley sprig, if desired.

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