A simple lemon herd butter really enhances pan-fried or sautéd fish. Just top the hot fillet with a pat of compound butter and let it form its own sauce as it melts.
4 (4-ounce) bass fillets
1 cup milk
1/4 cup flour
Kosher salt (to taste)
Ground white pepper (to taste)
4 tablespoons clarified butter (or 3/4 stick unsalted butter)
4 tablespoons of lemon herb butter
Soak the fillets in milk for a few minutes, then remove and fully drain them. If they're too wet when you dredge them in the next step, they may become too cake-y.
Spread the flour in a shallow glass baking dish and mix in the salt and pepper.
In a nonstick sauté pan, heat a tablespoon of clarified butter over a medium-high heat.
Dredge the fillets in the flour, tapping them gently to knock off any excess flour.
Place the fillets in the hot pan, with the flesh side down.Sauté for a minute or two or until browned. Then gently turn them with a fish spatula, making sure not to break the fillets. Brown this other side - about 1 to 2 minutes.
Transfer from the pan to a hot plate, two fillets per portion. Top each portion with a slice of herb butter (or try one of the other compound butter recipes shown below) and serve right away.
Transfer from pan to hot plate