Dredge it in Flour, Fry it in Butter
/drɛdʒ ɪt ɪn ˈflaʊər, fraɪ ɪt ɪn ˈbʌtər/ phrase / culinary directive
Definition: Our favorite way to cook fish (and just about everything else). A foundational cooking technique and personal preference for preparing food—primarily fish—by coating it in a thin layer of flour and sautéing it in butter.
Etymology
This phrase describes the “Meunière” style of cooking (literally “miller’s wife style”). The simplicity of the ingredients—flour from the mill and butter from the dairy—reflects a traditional, rustic approach to high-quality proteins. In a social or domestic context, it has become a shorthand for a reliable, no-nonsense method of preparation that prioritizes flavor and texture over culinary complexity.
Usage
Context: Used to express a definitive preference for simple, classic preparation. It implies that when the base ingredient (like fresh-caught fish) is of high quality, elaborate sauces or complicated techniques are unnecessary.
In a sentence: “Don’t bother with the heavy breading or the deep fryer; just dredge it in flour and fry it in butter.”