In a shallow dish, combine flour, salt and white pepper. Dredge fish in the mixture.
Heat oil in a skillet. Add 2 tablespoons of butter and melt. Sauté fish until golden brown about 5 minutes. Turn and repeat, cooking until done.
Add the remaining 1 tablespoon of butter to the skillet. Add Tabasco, green onion, garlic and lemon juice and sauté lightly. When it begins to brown, remove it from the heat and pour over cooked the fish. Sprinkle with parsley.
Contributed by Joyce Taylor