FISH WITH GARLIC BUTTER SAUCE

 A sublimely simple yet essential fish recipe for every campfire cook and kitchen commander to have in their repertoire.  Quicker than most traditional fried fish recipes and requires only a minimum of ingredients to make a mouth watering meal. 

I've also found the garlic butter sauce to be divinely suited to dip fried potatoes in so if that is a side dish you are also planning to make, then make extra sauce.

Everything is better with butter.

As for the cooking oil, that too is a matter of preference, but my personal favorite is corn oil. 

 INGREDIENTS

FOR THE FRIED FISH

• 12 oz. firm white fish fillets:
• salt
• ground black pepper
• 3-4 dashes cayenne pepper (depending on your personal preference for heat)
• 2 tablespoons corn starch
• 2-3 tablespoons cooking oil
• lemon wedges

THE GARLIC BUTTER DIPPING SAUCE

• 1/2-2/3 stick salted butter, melted (4-6 tablespoons)
• 3 cloves garlic, minced
• 1/2 tablespoon lemon juice
• 1-1 1/2 tablespoon chopped parsley

Cut the fish into smaller pieces as you'll be frying them.  Season the fish fillets with the salt, back pepper, and cayenne pepper to taste.  Coat fish with cornstarch and set aside.

Make the garlic butter dipping sauce by combining all the ingredients together then set aside

Heat up skillet at a medium temperature setting and add oil.  Once oil is hot, gently add the fish pieces in a single layer.  Fry each side until it is a gently golden brown. When removing from oil, be careful not to break the pieces.

As with all fried fish, it is always best to place them on a paper towel and allowed to drain any excess oil. 

At this point, you can either use some of the butter sauce and toss the fish with it, or you can simply dip each fish piece into individual garlic butter sauce served in separate bowls.