- 2-4 fillets of flat fish, such as lemon sole or plaice
- A pinch of chilli powder
- 2 tbsp plain white flour
- A pinch or 2 of fresh thyme leaves
- Sea salt
- Freshly ground pepper
- 1 lemon
- A splash of olive oil
- Butter, to serve (optional)
Prep: 5 mins | Cook: 5 mins
1. Scatter the flour on on a large plate. Season with a pinch or 2 of chilli powder and fresh thyme leaves.
2. Pop the fish fillets on a chopping board and season all over with salt and pepper. Squeeze over a little lemon juice and finely grate over some zest.
3. Dip the fish fillets in the flour, turning to lightly coat both sides of the fillets. Shake off any excess flour.
4. Put a large pan on a high heat and warm till it's smoking hot. Add a splash of oil to the pan – enough to create a thin film on the bottom of the pan. Add the fish fillets, skin-side-down, and fry for 1-2 mins till the skin is crisp underneath. Carefully turn over and fry for a further 1 min. If your frying pan is too small to cook all the fish fillets together, cook them in batches, adding extra oil as needed and making sure to keep the pan hot.
5. Serve the fish straight away with your choice of sides, topped with a dab of butter if liked.