Meunière

Á la meunière means ‘in the style of the miller’s wife’, presumably because the fish is coated in seasoned flour before being fried, a treatment most frequently associated with cooking Dover sole on the bone but equally appropriate for plaice or any skinned flat fish. It is a classic technique of the professional kitchen and demands an initial high heat to fry the fish, as this sets the flour to a crisp coating. The fish is then finished over a lower heat until just cooked through, turning it once.