Whitefish fillets à la meunière

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 321 Kcal, 28g Protein, 7g Carbohydrates, 20g Fat


  • To fry the fish
  • 12 whitefish fillets (each approx. 50 g, with skin)
  • 0.5 tsp salt
  • 3 tbsp white flour
  • a little pepper
  • clarified butter for frying
  • À la meunière
  • 4 tbsp butter
  • 0.5 lemons, use only the juice
  • 3 tbsp parsley, finely chopped

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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.
  • 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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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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