INSTRUCTIONS
1. Wash fillets in cold water and pat dry. Sprinkle with salt & pepper. Dredge fillets in flour.
2. Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet (I use a cast iron skillet) and heat on medium-high until butter melts.
3. Cook fish on one side at medium-high heat for about 3-5 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3-5 minutes. TURN FISH ONLY ONCE! ! Remove fish to serving platter.
4. Turn off heat. Into hot skillet, whisk in remaining 1 tablespoon butter. Add lemon juice. Pour in capers with liquid. Whisk. Pour thin sauce over fish fillets. Serve at once.
