Ingredients
Hint:
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:
Betty Bossi Koch-Center
kochen@bettybossi.ch
To fry the fish
À la meunière
How it's done
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.
| 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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