French cuisine · Fish & Seafood

Whiting Colbert

Whole whiting butterflied, breaded and fried golden brown, with melting tarragon herb butter inside.

Ingredients · for 4 servings

• 800 g small whiting
• 120 g soft butter
• 1 bunch tarragon
• 1/2 bunch flat-leaf parsley
• 1 lemon
• 100 g flour
• 2 eggs
• 150 g breadcrumbs
• 1 l oil for deep-frying
• Salt, pepper

Instructions

1. Prepare the whiting, cut along the back, remove the spine along with the head, and open the fish like a book; season inside and out with salt and pepper.
2. Finely chop the tarragon and parsley and mix with the soft butter, the juice of half a lemon, salt and pepper; shape the herb butter into a roll and chill for 20 min.
3. Put flour, beaten eggs and breadcrumbs on three shallow plates and coat the opened fish one at a time in flour, egg and crumbs, pressing the coating on firmly.
4. Heat the frying oil in a wide pot to 175°C — a wooden spoon handle should be instantly surrounded by fine bubbles.
5. Fry the fish one at a time for 4–5 min. until the coating is deep golden and crisp, then drain briefly on paper towel.
6. Cut the herb butter into thick slices, lay two slices on each hot, opened fish and serve at once with the remaining lemon wedges.