Crispy Lemon Butter Fish: Better Than Takeout

Crispy Lemon Butter Fish is the best 20-minute dinner. After making this many times, I discovered the secret to perfectly crispy fish. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Creamy Dill Pickle Chopped Salad and Grilled Chicken.

What You'll Need for Crispy Lemon Butter Fish: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 4 white fish fillets (such as cod or halibut)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp baking powder
• 2 tbsp olive oil
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp capers, drained (optional)
• 2 tbsp fresh parsley, chopped
• Salt
• Black pepper
• Garlic powder
• Paprika
• Baking powder
• Olive oil
• Butter
• Garlic
• Lemon zest and juice
• Capers (optional)
• Parsley
• Optional: Lemon wedges
• Optional: Fresh parsley, chopped

How to Make Crispy Lemon Butter Fish: Better Than Takeout

1. Prepare the fish: Combine flour, salt, black pepper, garlic powder, paprika, and baking powder in a shallow dish. Dredge fish fillets in the mixture, shaking off excess.
2. Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add fish fillets and cook until golden, about 3-4 minutes per side. Transfer to a plate and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in lemon zest, lemon juice, and capers (if using).
4. Serve: Return fish to the skillet, spooning the sauce over the top. Garnish with fresh parsley and serve with lemon wedges.

Storing & Reheating Crispy Lemon Butter Fish: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: The flour mixture can be prepared up to 1 day ahead and stored in an airtight container at room temperature.

Freezing Crispy Lemon Butter Fish: Better Than Takeout

Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.

How to Reheat Without Drying It Out

Oven: Preheat oven to 350°F (180°C), place fish on a baking sheet, and heat for 10-15 minutes. Microwave: Heat in the microwave for 1-2 minutes, or until warmed through. Be careful not to overheat.

Recipe Notes

• Chef tip: To prevent the fish from curling when cooking, make a small slit in the thickest part of the fillet.
• Best substitution: If you don't have capers, you can use chopped olives or leave them out entirely.
• Make-ahead: The sauce can be made up to 1 day ahead and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the fish is sticking to the pan, it's not ready to flip. Let it cook for another minute or two before trying again.

Crispy Lemon Butter Fish: Better Than Takeout

⏱

Prep

10 mins

🍳

Cook

15 mins

⏳

Total

25 mins

🍽

Serves

4 servings

🥗

Diet

Gluten-free (if using gluten-free flour)

Ingredients

Main Ingredients

• 4 white fish fillets (such as cod or halibut)
• 1/2 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/4 tsp baking powder
• 2 tbsp olive oil
• 4 tbsp butter
• 4 cloves garlic, minced
• 1 lemon, zested and juiced
• 2 tbsp capers, drained (optional)
• 2 tbsp fresh parsley, chopped

Seasonings

• Salt
• Black pepper
• Garlic powder
• Paprika
• Baking powder
• Olive oil
• Butter
• Garlic
• Lemon zest and juice
• Capers (optional)
• Parsley

Optional Toppings

• Lemon wedges
• Fresh parsley, chopped

Instructions

1. Prepare the fish: Combine flour, salt, black pepper, garlic powder, paprika, and baking powder in a shallow dish. Dredge fish fillets in the mixture, shaking off excess.
2. Cook the fish: Heat olive oil in a large skillet over medium-high heat. Add fish fillets and cook until golden, about 3-4 minutes per side. Transfer to a plate and set aside.
3. Make the sauce: In the same skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in lemon zest, lemon juice, and capers (if using).
4. Serve: Return fish to the skillet, spooning the sauce over the top. Garnish with fresh parsley and serve with lemon wedges.

Notes

• Chef tip: To prevent the fish from curling when cooking, make a small slit in the thickest part of the fillet.
• Best substitution: If you don't have capers, you can use chopped olives or leave them out entirely.
• Make-ahead: The sauce can be made up to 1 day ahead and reheated before serving.
• Scaling: This recipe can be easily doubled or tripled to serve more people.
• Troubleshooting: If the fish is sticking to the pan, it's not ready to flip. Let it cook for another minute or two before trying again.

Storage

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze cooked fish for up to 2 months. Thaw overnight in the fridge before reheating.
• Oven reheat: Preheat oven to 350°F (180°C), place fish on a baking sheet, and heat for 10-15 minutes.
• Microwave reheat: Heat in the microwave for 1-2 minutes, or until warmed through. Be careful not to overheat.
• Make ahead: The flour mixture can be prepared up to 1 day ahead and stored in an airtight container at room temperature.

Nutrition Per Serving

• Calories: 320
• Protein: 30g
• Fat: 18g
• Carbs: 12g
• Fiber: 1g
• Sugar: 1g
• Sodium: 800mg
• Cholesterol: 105mg
• Sat. Fat: 9g

Crispy Lemon Butter Fish: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Lemon Butter Fish: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!