Chefs' Recipes

Buvette’s butterflied sand whiting with herb and almond butter

French restaurant Buvette shares its recipe for a butterflied and pan-fried sand whiting with herb and almond butter.
Buvette's butterflied sand whiting with herb and almond butter

Buvette's butterflied sand whiting with herb and almond butter

John Paul Urizar
1H 5M

“I love Buvette’s whiting with almond butter. Would you please print the recipe?”

Karl Connors, Manuka, ACT


To request a recipe, email [email protected] or send us a message via Facebook. Please include the restaurant’s name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.




1.Remove whiting fins with scissors. Cut along both sides of spine and around ribs with a filleting knife, being careful not to cut through skin at belly. Cut through spine at back of head and start of tail using scissors, then remove spine and guts. Rinse and dry fish, remove pin bones with tweezers.
2.Place flour, egg and breadcrumbs in separate bowls. Season whiting, then coat first in flour, shaking off excess, then in egg and then breadcrumbs, pressing to coat. Heat clarified butter in a large frying pan over medium-high heat. Add 2 whiting to pan, opened out, and fry cut-side down until golden (3-4 minutes). Turn and fry until just cooked through (1 minute). Place in a low oven to keep warm and repeat with remaining fish.
3.Heat a char-grill pan over high heat and lightly char lemons cut-side down (1-2 minutes).
4.Stir butter in a saucepan over medium-high heat until golden (3-5 minutes). Add shallot, capers and almonds, season to taste, stir in chives, then spoon onto whiting and serve with charred lemons.

This recipe uses whole whiting; whiting fillets are a time-saving substitute.


Related stories