Preparation:
Gently rinse fillets and pat dry. Mix flour, salt and pepper on a plate. Coat fillets with seasoned salt until completely covered.
Heat oil in a large skillet over medium heat. Cook fillets in batches, turning once, until golden brown, about 2 minutes each side.
Drain fillets on paper towels, then transfer to serving platter. Discard oil in skillet. Add margarine and herbs.
Cook over medium heat for 1 minute. Pour over fish and serve with lemon wedges. |
