📝 About This Recipe
Named after Jean-Baptiste Colbert, the legendary minister to Louis XIV, this classic of French haute cuisine transforms the humble whiting into a masterpiece of texture and elegance. The fish is uniquely prepared by removing the backbone while keeping the head and tail intact, creating a 'pocket' that is later filled with melting maître d'hôtel butter. Encased in a crisp, golden-brown breading, the delicate white flesh remains incredibly moist, offering a sophisticated contrast between the crunch of the crust and the herb-flecked richness of the butter.
🥗 Ingredients
The Whiting
- 4 pieces Whiting (Merlan) (fresh, approximately 300g each, cleaned and scaled)
- 1 tablespoon Lemon juice (freshly squeezed)
- to taste Salt and White Pepper (fine sea salt preferred)
The Breading (Breading à l'Anglaise)
- 1/2 cup All-purpose flour (for dredging)
- 2 large Eggs (beaten with 1 tsp of oil and 1 tsp of water)
- 1.5 cups Fine breadcrumbs (unseasoned, very fine)
- 2 cups Neutral oil (for shallow frying, such as grapeseed or sunflower)
Beurre Maître d'Hôtel (Herb Butter)
- 100 grams Unsalted butter (softened to room temperature)
- 2 tablespoons Fresh parsley (very finely chopped)
- 1 teaspoon Lemon juice (for the butter)
- 1 pinch Cayenne pepper (optional)
Garnish
- 1 piece Lemon (cut into wedges or fancy carousels)
- 4 pieces Fresh parsley sprigs (for decoration)
👨🍳 Instructions
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1
Prepare the herb butter by mixing the softened butter, chopped parsley, 1 tsp lemon juice, salt, pepper, and cayenne in a small bowl until smooth. Roll into a log using parchment paper and refrigerate until firm.
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2
To prep the whiting, place the fish on a cutting board. Use a sharp filleting knife to cut along the backbone from the head to the tail on the dorsal side, but do not cut all the way through to the belly.
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3
Carefully snap the backbone near the head and near the tail using kitchen shears. Gently lift and pull the backbone out, removing any small rib bones with tweezers, leaving the fish open like a book but held together by the belly skin.
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4
Pat the fish completely dry with paper towels. This is crucial for the breading to adhere properly. Season the interior and exterior with salt, white pepper, and a few drops of lemon juice.
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5
Set up a standard breading station: one tray with flour, one bowl with the beaten egg mixture, and one tray with the fine breadcrumbs.
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6
Lightly dust each fish in flour, shaking off any excess. Dip the fish into the egg wash, ensuring the interior 'pocket' is coated, then coat thoroughly in breadcrumbs.
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7
For the signature Colbert look, fold the fillets slightly outward where the bone was removed, so that when fried, it creates a cavity to hold the butter later.
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8
Heat the oil in a large skillet to 175°C (350°F). The oil should be deep enough to reach halfway up the side of the fish.
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9
Carefully place the whiting in the hot oil. Fry for about 4-5 minutes per side until the crust is deeply golden and crispy.
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10
Use a slotted spatula to carefully remove the fish and drain on a wire rack or paper towels. Let it rest for 1-2 minutes.
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11
While the fish is still hot, place a generous slice of the chilled Beurre Maître d'Hôtel into the cavity where the backbone used to be.
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12
Transfer to a warmed plate and garnish with fresh parsley and lemon wedges. Serve immediately while the butter is melting into the fish.
💡 Chef's Tips
Always use very fresh whiting; if unavailable, small hake or sea bass can work as substitutes. Ensure the fish is bone-dry before flouring to prevent the breading from peeling off during frying. Use a thermometer to maintain oil temperature; if the oil is too cool, the fish will be greasy; if too hot, the crust will burn before the fish cooks through. Removing the backbone is the hardest part; if you are nervous, ask your fishmonger to 'butterfly' the whiting from the back for 'Colbert' preparation. Do not skip the resting period, as it allows the heat to finish cooking the thickest part of the fish without drying out the exterior.
🍽️ Serving Suggestions
Pair with steamed 'Pommes Tournées' (turned potatoes) or a light potato purée to soak up the herb butter. A crisp, dry white wine from the Loire Valley, such as a Muscadet or Sancerre, cuts through the richness beautifully. Serve alongside a simple green salad with a sharp vinaigrette to provide a refreshing contrast to the fried coating. For a classic touch, offer a side of steamed haricots verts tossed in a little lemon zest. A chilled glass of Chablis is also a magnificent companion for this elegant seafood dish.