Brown Butter Perch

Brown Butter Perch

26
Chef John 21345

"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."

Ingredients

20 m {{adjustedServings}} servings 271 cals
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Nutrition

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  • Calories:
  • 271 kcal
  • 14%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 30.9g
  • 10%
  • Protein:
  • 12.6 g
  • 25%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 703 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

26
  1. 34 Ratings

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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 ...

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 and tasty. My husband loves perch and I was tired of just breading and frying-will use this recipe again.