Mullet—Fried a la Meuniere

Preparation info
  • 4

    Appears in

    By Isabella Beeton

    Published 1861

    • About


    • 4 mullet
    • seasoned flour
    • butter
    • lemon juice
    • parsley


    Prepare the fish, then coat with seasoned flour. Fry them gently in the melted butter, turning until cooked on either side, about 12–15 min. Arrange on a hot flat dish, sprinkle with lemon juice and chopped parsley. Add a large nut of fresh butter to the pan, heat until nut brown in colour, then pour over the fish and serve.