A method of cooking fish by coating in seasoned flour and frying in butter.
A method of cooking that can be used for all types of fish. The fish is coated in seasoned flour, fried in butter and served with some more melted butter with the addition of a squeeze of lemon juice and a few freshly chopped herbs. Traditionally, whole trout and fillets of sole are cooked in this manner.
method by which a food is seasoned, dusted with flour, and sautéed in butter
Dredged with flour and sauteed in butter.
(muhn- yehr). This method of preparing fish or soft-shell crab entails dusting it with seasoned flour, sautéing it in brown butter, and using the butter with lemon juice as a sauce. Some restaurants add a dash of Worcestershire sauce.
Literally "miller's wife" in French, this cooking technique (used primarily for fish) involves a light coating of flour before sauteing in butter or oil.
French for literally, “in the style of the miller's wife”, dusted with flour and sautéed in butter.
Classically this sauce is simply a combination of browned butter, lemon juice, chopped parsley and seasoning. It is most often served with sauteed fish (often the sauce is made at the last minute in the same pan the fish was cooked in).