Heat a heavy pan over medium high heat.
Season fish on meat side with salt and pepper. Lightly dredge
fish in flour and shake off excess. When pan is good and hot,
add Canola oil followed immediately by 1 tablespoon butter. As
soon as foaming subsides, place fish in pan with the skin side
down. Jiggle pan for the first 10 seconds to keep the fish from
sticking. Cook until golden crust forms on meat. Carefully turn
fish away from you and again jiggle pan for the first few
seconds. Cook until skin turns golden brown. Remove to a warm
plate.
Pour out the cooking fat, add remaining butter and quickly
fry the capers. Remove pan from the heat, add lemon juice to pan
and swirl. Pour sauce over the fish and serve.
