Angelakis Weekly Seafood Specials



Pan-Fried Leatherjackets with Capers & Butter

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Recipe by Chef Steve Manfredileatherjacket_with_capers

You Need: (Serves 1)

  • 1 leatherjacekt (400-500g)
  • 2 tablespoons unsalted butter
  • 2 tablespoons of well-rinsed, whole, large, salted capers


Choose one leatherjacket per person, skinned with head off.

  1. Heat 2 tablespoons of unsalted butter in a frypan until it is foaming.
  2. Fry the leatherjackets fitting 1 or 2 in comfortably. Depending on the thickness, the fish should take 4-5 minutes each side making sure the flame is not too high and burning the butter too quickly
  3. Once the first side is cooked, turn the fish and add 2 tablespoons of well-rined, whole, large, salted capers so that they sizzle and crisp up
  4. When the fish is cooked through, serve with the capers and butter spooned on top