“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.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 4 servings
Directions
- 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.
Nutrition
Amount Per Serving (4 total)
- Calories
- 271 cal
- 14%
- Fat
- 11.5 g
- 18%
- Carbs
- 30.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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...." See more"
irayd8- I don't cook
"Very simple and tasty. My husband loves perch and I was tired of just breading and frying-will use this recipe again...." See more"
BARNKITTY
"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 bread..." See moreing 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)."
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