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Alma Lach
Sautéed Whole Fish
(Trout, perch, smelt, pan fish, sole, flounder, large-mouth black bass)
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Preparation info
Difficulty
Easy
Appears in
Hows and Whys of French Cooking
By
Alma Lach
Published
1974
About
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Recipes
Contents
Ingredients
4
pounds
whole fish
Coatings for
fish
¼
pound
butter
Europe
France
Fish course
Pescatarian
Mediterranean
Method
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