Appears in
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Ingredients
3 pounds perch, pan fish, sole, flounder, haddock, or cod
Coatings for fillets
¼ Method
- Small fillets of perch or pan fish are usually dipped in melted butter and crumbs to give them a crisp, crunchy coating when sautéed (No. 3).
- The skinned larger fillets of sole, flounder, haddock, and cod are usually treated with cream and flour since they are delicate (No. 1).
