Whitefish fillets à la meunière

Whitefish fillets à la meunière

Total: 20 min. | Active: 20 min.
Nutritional value / people: 321 kcal
, Fat: 20 g
, Carbohydrate: 7 g
, Protein: 28 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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To fry the fish

12 whitefish fillets (each approx. 50 g, with skin)
½ tsp salt
a little pepper
3 tbsp white flour
clarified butter for frying

À la meunière

4 tbsp butter
½ lemon, use only the juice
3 tbsp parsley, finely chopped
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How it's done

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To fry the fish

Remove any bones from the fish fillets, pat dry, season. Empty the flour into a shallow dish. Heat the clarified butter in a non-stick frying pan. Coat the fish fillets in flour in batches (2-3 portions), shake off the excess flour, press the rest down firmly. Place the fish in the pan (skin side up), fry for approx. 1 min. Turn the fillets and fry for approx. 2 mins. Remove, keep warm.

À la meunière

Heat the butter in a small frying pan until it foams and smells slightly nutty, then add the lemon juice and drizzle over the fillets. Garnish with parsley.

Good to know
Tip: For breaded fish fillets, season the fish fillets just like whitefish à la meunière. Coat the fish fillets in flour and shake off the excess. Dip the fillets into two beaten eggs and then 80 g of breadcrumbs. Press down firmly on the crumb coating. Fry just like whitefish à la meunière.

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