Sautéed Whole Fish

(Trout, perch, smelt, pan fish, sole, flounder, large-mouth black bass)

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 4 pounds whole fish
  • Coatings for fish
  • ¼ pound butter


  1. Dry whole fish thoroughly with paper towels.
  2. Whole fish with skin include trout, perch, smelt, and pan fish. Dip these fish in melted butter and fine crumbs to give them a crunchy coating (see Simple Coating No. 3). Remember to slash the skin before coating fish so it will remain flat.
  3. Whole fish that have bee