BROWN BUTTER PERCH - ALLRECIPES
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.
Provided by Chef John
Categories Fish Recipes
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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 Facts : Calories 271.3 calories, CarbohydrateContent 30.9 g, CholesterolContent 43.2 mg, FatContent 11.5 g, FiberContent 2.4 g, ProteinContent 12.6 g, SaturatedFatContent 4.8 g, SodiumContent 702.8 mg, SugarContent 0.3 g
PAN-FRIED LAKE PERCH OR WALLEYE - BIGOVEN.COM
"Any small fresh water pan fish such as blue gill and sunfish work well too."
Total Time 45 minutes
Prep Time 45 minutes
Yield 4
Number Of Ingredients 5
Steps:
- "1. Rinse and pat dry fish. 2. Mix together flour and seasonings together in a pie plate. I am guessing a little on the amount, so season to taste. 3. Pre-heat large fry pan over medium heat. I like either cast iron or stainless pans for this. 4. Add oil to pan, enough so that there is about a 1/2 inch or so in the bottom. 5. Bread fish by turning in the flour a couple times. You could shake the fish with the flour mixture in a bag as well. 6. Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish. 7. Fry until browned. You'll know because the edges of the fish will start to brown and the fish will easily come free off the bottom of the pan. If the fish doesn't want to come free yet, let it cook a little longer. I use tongs and wiggle the piece a little bit before I try to turn the filet. Turn when ready, it should only take a few minutes, but will depend on the size of the filets. 8. Remove from pan when lightly browned, you don't want to over-cook and dry the fish out. Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch. Great served with tarter sauce!"
Nutrition Facts : Calories 404 calories, FatContent 26.4071457411968 g, CarbohydrateContent 2.93986312741331 g, CholesterolContent 126.782850004125 mg, FiberContent 0.03478125 g, ProteinContent 37.2799751267017 g, SaturatedFatContent 2.78247541910002 g, ServingSize 1 1 Serving (230g), SodiumContent 1311.06767502114 mg, SugarContent 2.90508187741331 g, TransFatContent 0.704447423636752 g
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