The Italian-Inspired Twist To Try On Fried Fish

Piccata is one of those sauces that sounds (and tastes) complicated and fancy, but is actually relatively simple and straightforward. In fact, once you master making the rich, lemony sauce, there's nothing stopping you from making chicken piccata meatballs, or spooning it over perfectly battered and fried fish alongside scalloped potatoes as a slightly more sophisticated take on fish and chips. It's a mystery why fried fish piccata isn't more popular; piccata sauce is practically custom-made to drizzle over seafood.

Traditionally a blend of white wine, fresh lemon juice, and butter gently emulsified and garnished with capers, piccata sauce is equal parts rich, fresh, and tangy. With a silky texture that glides beautifully over lightly fried fish, the lemon brings out the fish's savoriness while the butter acts as a fatty cushion for the palate. The white wine helps marry the flavors, while the capers add a bright, briny burst of salt to finish things off.

As if its fish-enhancing properties weren't enough, piccata sauce is also a quick, easy pan sauce. After simmering the lemon juice and wine for a few minutes, add butter and stir until everything is silky. As for the capers, you can simmer them in the sauce to soften them slightly, or you can sprinkle them on the finished dish if you prefer a big, salty bite.

Since piccata is rich but fairly thin, choose the right variety of fish for frying to pair with it to ensure everything holds together so you have satisfying, meaty bites. Cod, red snapper, flounder, and bass are all good choices because they're relatively firm with a mild, but distinct, flavor. They hold up to either light or heavy frying, and have their own flavors that neither overwhelm nor disappear into the lemony piccata sauce.

The only potential problem with this dish is the white wine. While wine does add complexity via its aroma and sharp, fruity bitterness, you can easily substitute it with veggie or chicken broth as a zero-proof option. This is also a good alternative if you prefer your sauce a little less punchy, though a tiny splash of white wine vinegar restores complexity if you prefer lots of brightness. You also have a choice between lightly rinsing the brine from your capers to make them less pungent, or leaving that outer coating of brine for bigger flavor.

As mentioned, this is also the perfect pairing to serve with something crisp and hearty, such as potatoes, though piccata sauce and fish also pair beautifully with roasted beets or acorn squash. You can even turn extra piccata into a rich vinaigrette to toss together with mesclun greens and sliced almonds for a simple, delicious side salad.