2 T. olive oil
2 cups flour
1 tsp. salt
1 tsp. pepper
6 to 8 panfish fillets
1 tsp. fresh garlic or 11/2 tsp. garlic powder
1 T. minced shallots
1 cup whole butter
1/2 cup cooked, quartered artichokes
1 lemon, cut into rings
In large saucepan, heat olive oil until smoking. Season flour with salt and pepper; dust fish and place in hot oil. Cook until brown, turning once. Remove and place on serving plate. Add garlic and shallots to saucepan. Remove garlic when browned. Add 1/2 cup butter, artichokes and lemon rings. Heat 2 to 3 minutes. Remove lemon rings. Remove saucepan from heat. Slowly stir in remaining 1/2 cup butter until cools to creamy sauce. Pour over fish.
Jeff S. Mueller
North Sioux City, South Dakota
From— The Water’s Bounty: Member Fish Recipes