Golden, Crispy, And Cooked In Butter – This Is Turbot At Its Best
Sometimes the simplest recipes are the most unforgettable—and this pan-fried turbot meunière is proof. Known as the “Filet Mignon of the Sea,” turbot has a firm, flavorful flesh that doesn’t need much fussing. In this recipe, it’s treated with respect: lightly dry-brined with coarse salt, coated in a rustic mix of rye and wheat flour, then fried in generous amounts of butter until golden and crisp. The result is a fish fillet so rich and juicy it barely needs anything else. Served with butter-glazed new potatoes and a squeeze of lemon, it’s elegant, rustic, and absolutely delicious.
What Makes This Fried Turbot So Special
Turbot isn’t your everyday fish—it’s delicate yet meaty, and its flavor is clean with a slight sweetness. By dry-brining it before cooking, the fish becomes firmer, more flavorful, and easier to work with in the pan. The flour coating crisps up beautifully in butter, giving you a crunchy outer layer that protects the juicy interior. It’s fried hot and fast, just a few minutes per side, and then left to rest while the butter-laced parsley potatoes come together in the same pan. It’s one of those dishes where each step adds something—the kind of meal that feels like a quiet celebration.
Simple Sides, Big Flavor
The side dish here is as understated and perfect as the fish: small new potatoes simmered gently with parsley stems until tender, then tossed in the leftover butter from the fish with chopped parsley leaves and a bit of the starchy cooking water. It gives them a buttery glaze and a deep herbal note that complements the turbot without overshadowing it. Everything on the plate is there for a reason. It’s not just about showcasing the fish—it’s about creating a perfectly balanced meal you’ll want to make again the next time you get your hands on something this good.
Can I use another fish if I can’t find turbot? Why do you dry-brine the fish first? Can I fry the fish in oil instead of butter?
Can I use another fish if I can’t find turbot?
Yes—plaice, sole, or flounder work well with this method, though turbot offers the richest texture and flavor.
Why do you dry-brine the fish first?
Dry-brining firms up the flesh, enhances flavor, and helps the fish stay juicy and moist when fried.
Can I fry the fish in oil instead of butter?
Butter is best for flavor in this recipe, but if you’re concerned about burning, use a mix of oil and butter for higher heat tolerance.