Instructions

1. Rinse both sides of the turbot fillets under cold running water. Blot them dry gently with clean paper towels.

2. Lay the turbot fillets down flat in a large bowl or baking dish. Pour in just enough milk to fully cover the pieces. Cover the dish with plastic wrap and refrigerate the fish for 30 minutes.

3. Prepare a blackening coating for the turbot. Mix all-purpose flour and a blackening or Cajun seasoning on a large plate. If you don't have blackening seasoning, you can make your own by mixing ingredients such as kosher salt, freshly cracked black pepper, paprika, garlic powder, onion powder, chili powder or cayenne pepper, ground coriander, dried thyme and dried oregano to taste. Use these ingredients in approximately uniform quantities, but be careful to control the spicy ones according to taste.

4. Remove the dish with the turbot from the refrigerator and dispose of the plastic wrap. Move the bowl and plate next to your stove.

5. Coat a large frying pan with equal parts cooking oil and unsalted butter for frying the turbot. These prevent sticking, help nicely brown the fish and impart flavor. Preheat the pan over high heat until the butter is fully melted and the oil rolls around quickly in the pan.

6. Remove the turbot fillets from the dish one at a time. Hold them vertically over the dish, allowing all excess milk to drip off. Dredge both sides in the flour and blackening seasoning -- and then add the fillets to your frying pan.

7. Pan-fry the fillets for about 2 minutes, until golden-brown. Flip them over carefully with a spatula. Reduce the heat to medium-high and pan-fry for an additional 30 seconds to 1 minute, just until the meat inside becomes completely opaque. Test by cutting into the center of one fillet with a fork.

8. Take the turbot out of the pan quickly to prevent overcooking. Place the blackened fillets on a large plate lined with paper towels. Let them drain for a minute before serving.