Rating: 4.5 stars 4.6
71 Ratings
  • 5 star values: 52
  • 4 star values: 15
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0

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.

Recipe Summary

prep:
10 mins
cook:
10 mins
total:
20 mins
Servings:
4
Yield:
4 servings
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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.

Tips

Please note the differences in ingredient amounts when using the magazine version of this recipe. 

Nutrition Facts

271 calories; protein 12.6g; carbohydrates 30.9g; fat 11.5g; cholesterol 43.2mg; sodium 702.8mg. Full Nutrition
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