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Whiting Meuniere

Rated as 4.38 out of 5 Stars

"Meuniere is a classic that can't go wrong. Traditionally it is done with sole, but I used whiting with impressive results, and so decided to spread the joy."
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Ingredients

25 m servings 457 cals
Original recipe yields 4 servings

Directions

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  1. Season fish with salt and pepper and squeeze 1 lemon half over fish.
  2. Heat 2 tablespoon butter and oil in a large skillet over medium heat until bubbling.
  3. Spread flour into a shallow bowl. Dredge fish through the flour until lightly coated on both sides.
  4. Cook fish in the bubbling butter mixture, working in batches, until fish is golden on both sides and flakes easily with a fork, 5 to 10 minutes per side. Transfer cooked fish to a serving platter.
  5. Increase heat under skillet to medium-high; add remaining 2 tablespoons butter. Cook and stir butter until fragrant and starting to turn brown, 2 to 3 minutes. Add garlic to brown butter and remove skillet from heat. Stir capers into garlic mixture and squeeze remaining lemon half over mixture. Pour caper sauce over cooked fish.

Footnotes

  • Editor's Note:
  • The nutrition data for this recipe includes the full amount for the flour. The actual amount consumed will vary.

Nutrition Facts


Per Serving: 457 calories; 18.3 g fat; 27.3 g carbohydrates; 44.8 g protein; 177 mg cholesterol; 417 mg sodium. Full nutrition

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Reviews

Read all reviews 11
  1. 13 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This was very good. I used cod as whiting is not available where I live. Would make this again. Thanks for posting

Most helpful critical review

This recipe was quick to assemble and cook. The fish was light and tasty with a flavor of the brine from the capers. To the sauce I added 1/4 cup white wine. Very good dish

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This was very good. I used cod as whiting is not available where I live. Would make this again. Thanks for posting

I really loved this recipe. It turned out light and tasted so good my husband wants his fish cooked this way often.

This recipe was quick to assemble and cook. The fish was light and tasty with a flavor of the brine from the capers. To the sauce I added 1/4 cup white wine. Very good dish

My family loved it. I made the recipe exactly as written except I used rock fish because that is what I had. You could probably use any white fish. I served it with butter garlic noodles and br...

Incredible- I only used the same amount of thyme for the capers. The fish doesn't really need the sauce!

Very good!! I used Mahi Mahi, I added a white wine lemon mixture after the fish was cooked then boiled it down. Then continued with the recipe. There were no leftovers...

I love cooking with my sidekick (son)! We followed the recipe with the only change being that we had a "white" fish. It was received from friends who had unmarked packages of fish. The little fi...

We had a dinner party at which I was serving a pork tenderloin. About two hours prior to when I was to be serving guests, I found out that one guest is a vegetarian, but eats fish. I did a qui...

Very good! I added a step and sautéed kale in the butter, steamed until tender. Then removed kale and prepared the lemon caper sauce. (i used less lemon as well) Served the fish (arctic char ...