Appears in
The Fundamental Techniques of Classic Cuisine

By French Culinary Institute

Published 2021

  • About
This technique, which involves both breading and frying, is used for fish that have been cleaned and boned, usually whiting, sole, and brill.
  1. Prepare the fish for cooking and pat dry.
  2. Prepare three shallow containers; one with all-purpose flour, one with a mixture of an egg beaten with coarse salt to taste and about ¼ teaspoon vegetable oil (increase this amount as necessary, depending upon how much fish you are cooking; one egg will coat about 2 fillets), and one with fine white breadcrumbs. Line the filled bowls up — first the flour, then the egg, and finally the bread crumbs.
  3. Season the fish with salt and pepper to taste.
  4. Place the fish in the flour, turning to coat all sides and then lifting up and shaking off any excess.
  5. Dip the floured fish into the egg mixture, turning to coat. Using your fingertips, skim off any excess egg from the fish.
  6. Lay the fish in the breadcrumbs, pressing firmly to make sure that it is evenly coated. Turn and coat the remaining side.
  7. Using the dull edge of a knife blade, make a quadrillage design on the top of the fish.
  8. Heat a mixture of vegetable oil and butter in a poêle over medium heat.
  9. Carefully place the fish, quadrilléed side down, into the hot fat.
  10. When nicely browned, using a fish spatula, turn the fish over. Lower the heat and cook slowly until golden brown.
  11. Remove from the pan and place on a double layer of paper towels to drain before serving.