A delightful dish combining crispy fish fillets with a rich and creamy bacon mushroom sauce.
Cook the bacon and onion in a saucepan over medium heat until the onion is soft.
Cut the bacon into small pieces before cooking for even browning.
Add the cream, green onions, and cornstarch mixed with water to the saucepan, stirring until the mixture thickens.
Mix the cornstarch with cold water to avoid lumps.
Stir in the mushrooms and simmer for 2 minutes. Set the sauce aside.
Keep the sauce warm by covering the saucepan with a lid.
Dredge the fish fillets in flour, shaking off the excess.
Use a resealable bag to coat the fish evenly with flour.
Heat butter in a frying pan and cook the fish fillets over medium heat for about 4 minutes on each side until golden and cooked through.
Avoid overcrowding the pan to ensure even cooking.
Serve the fish fillets topped with the bacon mushroom sauce.
Garnish with fresh parsley or capers for added flavor and presentation.
Continue in our app for the best experience
