Brown Butter Perch

Brown Butter Perch

26
Chef John 21752

"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 servings 271 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

  • 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

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  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.
  • profile image

Your rating

Cancel
Submit

Reviews

26
  1. 34 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

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.

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...

i added brown sugar and used chili flakes instead of cayanne and it was excellent!

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.

I made this tonight for dinner and truly enjoyed this recipe and so did my kids! Fast, easy and delicious, what more can you ask for?

Quick easy and delicious. This was a big hit with my family. I will be making it again. Thanks for the recipe!

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...