Panfried Whole Sole

You will need a fish per person and they must fit snugly together in a large frying pan or in two smaller pans. The fish is cooked in butter mixed with oil, so that the temperature of the butter can be increased without it burning.

This classic French way of cooking is called à la meunière, which, literally translated, means in the style of the miller’s wife, a reference to the flour used to dredge the fish before cooking it. Sole is the traditional fish for this method, but