for 4 person

To fry the fish

12	whitefish fillet (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

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.

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