I love perch. I love everything about them--the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. The key here is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.

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  • Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

Nutrition Facts

271.3 calories; protein 12.6g 25% DV; carbohydrates 30.9g 10% DV; fat 11.5g 18% DV; cholesterol 43.2mg 14% DV; sodium 702.8mg 28% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 4 stars
03/22/2013
Really easy and good! The only modification I made was a trick I've learned over the years about fish. I cook the fish about 1/3 to 1/4 less the usual time, then remove from heat, cover and let sit for at least 15 minutes (even a 1/2 hour). The fish stays warm enough and it gets juicier over time and doesn't dry out. Read More
(49)

Most helpful critical review

Rating: 3 stars
10/28/2012
Just okay for me....followed directions precisely. Read More
(1)
65 Ratings
  • 5 star values: 47
  • 4 star values: 14
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
03/21/2013
Really easy and good! The only modification I made was a trick I've learned over the years about fish. I cook the fish about 1/3 to 1/4 less the usual time, then remove from heat, cover and let sit for at least 15 minutes (even a 1/2 hour). The fish stays warm enough and it gets juicier over time and doesn't dry out. Read More
(49)
Rating: 5 stars
06/25/2012
Easy fast & very tasty. I used sole as fresh perch are nearly impossible to get here. This is one of those meals that comes together in a snap. Read More
(22)
Rating: 5 stars
06/17/2012
Very simple, but very good. While the breading seems very plain, the browned butter does give it a good flavor, though we did add a little dried parsley to the breading. We found the amount of breading called for in the recipe to be far more than what is needed. Doubling the fish and cutting the amount of flour in half (leaving the peppers full amount, but reducing the salt) still left us with enough for another day (frozen in a zip-top bag). Read More
(19)
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Rating: 5 stars
01/30/2013
Very simple and tasty. My husband loves perch and I was tired of just breading and frying-will use this recipe again. Read More
(14)
Rating: 5 stars
12/30/2014
This is the way I usually cook perch but I often substitute something else for flour like panko quinoa flour cornmeal etc. All good! Use real butter. Read More
(7)
Rating: 5 stars
05/28/2013
Loved it! Quick and easy. Our neighbors provide us with fish from Lake Erie. This was as close as it gets to the fabulous fresh perch we have had at Kelleys Island. I used red pepper flakes, as one contributor recommended. Yum! Read More
(6)
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Rating: 4 stars
05/06/2013
i added brown sugar and used chili flakes instead of cayanne and it was excellent! Read More
(4)
Rating: 4 stars
09/29/2014
Easy to make! Great recipe when you are running out of time to make dinner! I was really short on time so I paired this brown butter perch up with brown rice and garlic toast with cheese. It was a warm satisfying meal. Read More
(3)
Rating: 5 stars
03/24/2015
Made this for my family and everyone loved it! Best way to do perch. Read More
(3)
Rating: 3 stars
10/28/2012
Just okay for me....followed directions precisely. Read More
(1)