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Tilapia a la grenobloise
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| 4 Tilapia fillets | |
| 1/3 cup | Milk |
| 3/4 cup | Unbleached All-Purpose Flour |
| 1/4 cup | Extra Virgin Olive Oil |
| 4 tbsp | Butter, divided |
| 2 tbsp | Capers |
| 1 | Lemon, skin discarded and cut into thin circles (see the first picture) |
Maldon Sea Salt
Prepare the sauce by adding 3 tbsp of butter in a small saucepan, cooking over medium heat until it starts turning brown and smells like nuts. Remove from the heat, then add the capers, swirl them in the butter for 1 minute and add the lemon wedges. Reserve.
Put the flour and milk in separate bowls. Add the oil and remaining butter in a non-stick skillet. The oil should be about 1cm deep. Dip the fish in the milk then cover in a thin layer of flour. Cook in the oil, two minutes per side, over medium-high heat. Do this in batches, if necessary.
Transfer the fish to a serving plate and spoon the sauce on top. Serve with a green vegetable.
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