Arnaud’s Gulf Fish Meunière Recipe
Deep-fried fillet of the freshest fish available with Arnaud’s famous Meunière Sauce, Brabant potatoes and haricots verts
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Ingredients
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Fish
Meunière Sauce
Brabant Potatoes
Haricots Verts
Method
Preparation of the Fish
- 1
Prepare the Fish
Season the fish fillets with salt and pepper. Dredge each fillet in all-purpose flour, shaking off any excess.
- 2
Fry the Fish
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the coated fish fillets and fry until golden brown and cooked through, about 3-4 minutes per side. Remove and drain on paper towels.
Preparation of the Meunière Sauce
- 3
Preparation of the Brabant Potatoes
- 4
Fry the Potatoes
In a deep fryer or large pot, heat the vegetable oil for frying. Carefully add the potato sticks and fry until golden and crispy, about 5-7 minutes. Season with salt and drain on paper towels.
Preparation of the Haricots Verts
- 5
Final Assembly
- 6
Serve the Dish
On a plate, arrange the fried fish fillet, drizzle with the Meunière sauce, serve with Brabant potatoes on the side, and garnish with the haricots verts.
