Published January 1, 2004.
The best fish meunière recipes produce perfectly cooked fillets that are delicately crisp and golden brown on the outside and moist and flavorful on the inside, napped in buttery yet light sauce. We found that the type of fish matters less than its freshness and the thickness of the fillet. For the perfect coating, there was no need to use eggs or bread crumbs. We simply dried the fillets, seasoned them with salt and pepper, allowed them to sit for five minutes, then dredged them in flour. A nonstick skillet coated with a mixture of oil and butter prevented sticking. For the sauce, we browned the butter in a stainless steel skillet, seasoned it with lemon juice, then poured the mixture over the fish. The lemon juice in the sauce added a pleasant lightness.
Try to purchase fillets that are of similar size, and avoid those that weigh less than 5 ounces because they will cook too quickly. A nonstick skillet ensures that the fillets will release from the pan, but for the sauce a traditional skillet is preferable because its light-colored surface will allow you to monitor the color of the butter as it browns.
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