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.
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.
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).
Very simple and tasty. My husband loves perch and I was tired of just breading and frying-will use this recipe again.
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.
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!
i added brown sugar and used chili flakes instead of cayanne and it was excellent!
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.
Made this for my family and everyone loved it! Best way to do perch.
Just okay for me....followed directions precisely.
