-
-
My review
Brown Butter Perch
56k
Chef John
"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."
Added to shopping list.
Go to shopping list.
Ingredients
20 m servings 271Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- 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.
Footnotes
- Tip
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 3847 Ratings
-
-
-
-
-
Most helpful positive review
3/21/2013
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 ...
Most helpful critical review
10/28/2012
Just okay for me....followed directions precisely.
Most helpful
Most positive
Least positive
Newest
3/21/2013
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 ...
6/25/2012
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.
6/17/2012
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...
1/30/2013
Very simple and tasty. My husband loves perch and I was tired of just breading and frying-will use this recipe again.
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.
5/6/2013
i added brown sugar and used chili flakes instead of cayanne and it was excellent!
9/29/2014
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...
5/28/2013
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 ...