Neil Perry's King George whiting meuniere

1. If you don't have a frying pan big enough to fit all four fillets, you will need to cook the fish in two batches, so warm the oven to 100C (80C fan-forced) to keep the first batch warm and have a plate ready for the fish.

2. Place a large stainless-steel or non-stick frying pan over medium-high heat and pour in enough clarified butter to cover the base of the pan. Heat until it is foaming.

3. Pour milk into a wide bowl and tip the flour onto a wide plate. Dip the fish fillets in the milk, then dredge in the flour, pressing on both sides, and shake off the excess flour. Sprinkle the fillets with sea salt. Place them in the hot pan and cook for about 1 minute each side or until golden. Remove from the pan and drain on paper towel. Reserve the pan.

4. Place a fish fillet on each of four plates, squeeze a little lemon juice over the fish, sprinkle with parsley and sea salt and give a good grind of white pepper.

5. Add the unsalted butter to the reserved pan and place over high heat. As the butter turns a nut-brown colour, spoon it over the fish. The butter, parsley and lemon juice will mingle to create the meuniere sauce. Serve immediately.

Tip: Any white-fleshed fish is fantastic cooked this way; just make sure the fillets are no thicker than 3 centimetres, so they can cook nice and quickly.

Find more of Neil Perry's recipes in the Good Food Favourite Recipes cookbook.