Name: Sautéed Whole Fish
Cuisine: France
Ingredients: 4 pounds whole fish; Coatings for fish; ¼ pound butter; 3 tablespoons vegetable oil; Salt and pepper to taste

Dry whole fish thoroughly with paper towels.

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.

Whole fish that have bee

Sautéed Whole Fish

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

Ingredients

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