Soft and Delicious Tonguefish Meunière
I got some tonguefish that looked real delicious, so I came up with my own restaurant-style dish.
When frying, the fish will become soft and easy to break, so I recommend using a spatula when flipping it over! If you prefer it to be crispy, you can omit the white wine. Recipe by Ayakasakura
Soft and Delicious Tonguefish Meunière
I got some tonguefish that looked real delicious, so I came up with my own restaurant-style dish.
When frying, the fish will become soft and easy to break, so I recommend using a spatula when flipping it over! If you prefer it to be crispy, you can omit the white wine. Recipe by Ayakasakura
Open in Cookpad AppSteps
- 1
Sprinkle both sides of the tonguefish with salt and let sit for a while.
- 2
Sprinkle both sides with pepper as well.
- 3
Coat on both sides with flour and shake off the excess.
- 4
Heat some oil in a frying pan and add the tonguefish.
- 5
Add half of the butter and coat the tonguefish.
- 6
Once browned, flip the tonguefish over and cook until browned.
- 7
Add the remaining butter and continue to cook.
- 8
Add the white wine and boil off the alcohol to finish!
- 9
Enjoy while hot ♪
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