Pompano Jacques Latour

Oxmoor House
4 servings


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4 pompano fillets (about 1 1/2 pounds)
1 cup milk
1/2 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
Peanut oil
1/4 cup butter or margarine
1 tablespoon lemon juice
2 tablespoons chopped fresh parsley
Cucumber slices


Place fillets in a shallow pan; pour milk over fillets. Cover and refrigerate 10 minutes, turning once. Combine flour, salt, and pepper, stirring well. Drain fillets; dredge in flour mixture.

Heat 1/4 inch oil in a large skillet. Add fillets; cook 3 minutes on each side or until browned, turning once. Transfer fillets to a serving platter; set aside, and keep warm.

Melt butter in a small skillet over low heat; cook, stirring frequently, until butter is browned. Remove from heat, and stir in lemon juice. Immediately pour butter mixture over fillets; sprinkle with parsley, and garnish with cucumber slices. Serve immediately.

Created date

February 2010