24 Shallow-Fried Fish

Preparation info

  • Difficulty


  • Recipe to Produce



Appears in

The Graham Kerr Cookbook: By the Galloping Gourmet

The Graham Kerr Cookbook

By Graham Kerr

Published 1966

  • About

Recipe to produce 2 portions U.S.A. Imperial Metric
Large flounder or turbot 2 lb. 2 lb. 1 kilo
Flour To coat To coat To coat
Salt To season To season To season
White peppercorns To season To season To season
Butter ¼ cup 2 oz. 60 grams
Parsley To garnish To garnish To garnish
Lemon wedges To garnish To garnish To garnish


Comment on Method

Most recipe methods for shallow-fried fish begin with the miller’s wife technique given below. According to legend, the miller was up to his hocks in the nearby stream fishing, when his wife (hard at work) heard him shout “Mon Dieu, j’ai une truite”—literally, “My God, I’ve got a trout.” She sped to his side, clasped the trout to her ample flour-covered bosom, ran for the kitchen, and flopped it into foaming butter—hence the method. Surely a lesson in good feminine behavior?

Method of Preparation

  1. Season flour with freshly ground white peppercorns and salt.
  2. Heat frying pan to 350°F.