Breaded Whiting Fillets with Bearnaise Sauce

Learn how to prepare crispy breaded whiting fillets and whisk a classic Bearnaise sauce for an easy seafood main ready in under 30 minutes.

Filets de merlan à l’anglaise, sauce béarnaise is a traditional French seafood dish that pairs tender whiting fillets—breaded in flour, egg and breadcrumbs, then lightly fried until golden—with a velvety Béarnaise sauce enriched with butter, shallots, white-wine vinegar, tarragon and chervil. The combination of crisp exterior and herb-forward, buttery sauce delivers a balanced contrast of textures and flavors that has long made this preparation a staple of brasserie menus. Typically served hot as a main course, it suits both everyday family meals and more formal lunches or dinners where a refined yet approachable fish option is desired.

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Breaded Whiting Fillets with Bearnaise Sauce

Whiting is an economical, eco-certified catch that cooks fast, so this recipe doubles as a weeknight lifesaver and a gateway to mastering one of France’s foundational sauces. With only about 20 minutes of active work, you’ll sharpen your pan-frying skills and learn the Béarnaise method—knowledge you can reuse with steak, vegetables, or even poached eggs.

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings: 4 Course: main-meals

Ingredients

  • Whiting fillets 4 pieces (about 600 g)

  • All-purpose flour 100 g
  • Breadcrumbs 100 g
  • Whole eggs 2
  • Butter 40 g (for frying)
  • Sunflower oil 1 tbsp (mixed with butter for frying)
  • Fine salt to taste
  • Freshly ground pepper to taste
  • Clarified butter 150 g (for the Béarnaise)
  • Egg yolks 3
  • Shallots 2 small, finely minced
  • White wine vinegar 5 cl (≈ 3 tbsp)
  • Dry white wine 5 cl (≈ 3 tbsp)
  • Fresh tarragon 1 tbsp, chopped
  • Fresh chervil 1 tbsp, chopped
  • Crushed peppercorns (mignonette) 1 pinch
  • Salt to taste
  • Lemon wedges (optional, for serving)
  • Flat-leaf parsley 1 tbsp, chopped (optional garnish)

Method

  1. Rinse the whiting fillets under cold water

  2. Pat the fillets dry with paper towels
  3. Season both sides of the fillets with salt and pepper
  4. Place flour in a shallow dish
  5. Break the eggs into a second dish and beat them lightly
  6. Pour breadcrumbs into a third dish
  7. Coat one fillet lightly in the flour
  8. Shake off any excess flour
  9. Dip the floured fillet into the beaten eggs
  10. Lift the fillet and let excess egg drip off
  11. Lay the fillet in the breadcrumbs
  12. Press gently so the breadcrumbs adhere to all sides
  13. Transfer the breaded fillet to a clean tray
  14. Repeat the flour, egg and breadcrumb coating for the remaining fillets
  15. Cut the butter for the sauce into pieces and place it in a small pan
  16. Melt the butter slowly over very low heat
  17. Skim the white foam from the surface of the melted butter
  18. Keep the clarified butter warm off the heat
  19. Finely chop the shallot
  20. Put the chopped shallot, vinegar, white wine and crushed pepper in a small saucepan
  21. Add a few tarragon stems to the saucepan
  22. Boil the mixture until only a tablespoon of liquid remains
  23. Strain the reduction into a heatproof bowl and discard the solids
  24. Let the reduction cool for one minute
  25. Whisk the egg yolks into the reduction until blended
  26. Place the bowl over a saucepan of barely simmering water
  27. Whisk continuously until the yolks thicken and become creamy
  28. Remove the bowl from the heat
  29. Drizzle the warm clarified butter into the yolks while whisking constantly
  30. Continue whisking until the sauce is smooth and emulsified
  31. Stir in chopped fresh tarragon leaves
  32. Season the sauce with salt and lemon juice to taste
  33. Cover the Béarnaise sauce and keep it warm
  34. Heat a large frying pan over medium heat
  35. Add a mixture of butter and oil to the hot pan
  36. Wait until the fat is hot and shimmering
  37. Lay the breaded fillets in the pan without overcrowding
  38. Fry the fillets until the first side is golden brown
  39. Turn the fillets carefully with a spatula
  40. Cook until the second side is golden and the fish is opaque in the centre
  41. Transfer the cooked fillets to paper towels to drain briefly
  42. Arrange the hot fillets on warm serving plates
  43. Spoon Béarnaise sauce alongside the fish
  44. Serve immediately while hot

Nutrition

Calories
3410 kcal Protein
153 g Fat
232 g Carbs
162 g Fiber
8 g Sugar
11 g

Notes

Chef’s Note: Salt the whiting 10 minutes ahead, then pat it bone-dry—this firms the flesh and helps the coating cling. For extra crunch, swap half the breadcrumbs for panko and stir a teaspoon of lemon zest into the mix. Hold the finished Béarnaise in a barely-simmering water bath (no hotter than 60 °C) while you fry, whisking occasionally to keep it silky.

why this recipe

Few dishes strike the perfect balance between comforting familiarity and refined elegance quite like breaded whiting fillets with bearnaise sauce; the tender, sweet flesh of the whiting is sealed beneath a light, golden crust that stays irresistibly crisp, while the velvety, tarragon-laced béarnaise lifts each bite with a bright, buttery tang. The recipe’s straightforward technique means you’ll achieve restaurant-quality results without fuss, yet it still leaves room for personal flair—whether you choose to season the breadcrumbs with a hint of lemon zest or garnish with fresh herbs. The interplay of textures and flavors turns an everyday fish into a memorable centerpiece, making this dish a brilliant choice for both effortless weeknight dinners and impressive weekend entertaining.

FAQs

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Frequently Asked Questions

Can I substitute another type of fish if whiting isn’t available, and if so, which varieties work best with this recipe?
Yes—any mild, lean, white-fleshed fish of similar thickness will take well to the bread-and-fry method and pair nicely with Béarnaise. Cod, haddock, pollock, sole, plaice or tilapia are the most common stand-ins; just choose skinless fillets about 1–2 cm thick so they cook through before the coating over-browns.
How can I keep the Béarnaise sauce warm and prevent it from splitting while I finish cooking the fish?
Transfer the finished Béarnaise to a heat-proof bowl set over a bain-marie of water that is just hot to the touch—about 50–60 °C (120–140 °F); the gentle, indirect heat keeps it fluid without cooking the yolks further. Whisk the sauce every couple of minutes and, if it starts to thicken or look greasy, briskly whisk in a teaspoon of warm water or clarified butter to re-emulsify.
How can I adapt the breading to be completely gluten-free while keeping it crisp?
Swap the wheat flour for fine rice flour (or cornstarch) and replace the breadcrumbs with gluten-free panko, crushed cornflakes or a 50/50 mix of rice crumbs and finely ground almonds; all brown beautifully and stay shatter-crisp. Coat the fish just before frying and let the breaded fillets rest five minutes so the starches hydrate—this helps the gluten-free crust adhere and turn golden without breaking up.

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