To fry the fish
Remove any bones from the fish fillets, pat dry, season. Empty the flour into a shallow dish. Heat the clarified butter in a non-stick frying pan. Coat the fish fillets in flour in batches (2-3 portions), shake off the excess flour, press the rest down firmly. Place the fish in the pan (skin side up), fry for approx. 1 min. Turn the fillets and fry for approx. 2 mins. Remove, keep warm.
À la meunière
Heat the butter in a small frying pan until it foams and smells slightly nutty, then add the lemon juice and drizzle over the fillets. Garnish with parsley.