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Alma Lach

Filets de Poissons Sautées

Sautéed Fish Fillets

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Preparation info
    • Difficulty

      Easy

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 3 pounds perch, pan fish, sole, flounder, haddock, or cod
  • Coatings for fillets
  • ¼

Method

  1. 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).
  2. The skinned larger fillets of sole, flounder, haddock, and cod are usually treated with cream and flour since they are delicate (No. 1).

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