Recipe by Chef John
"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."
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finely ground black pepper
fresh perch fillets
lemon, cut in half
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.
Just okay for me....followed directions precisely.
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 sit for at least 15 minutes (even a 1/2 hour). The fish stays warm enough and it gets juicier over time and doesn't dry out.
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 breading 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).
i added brown sugar and used chili flakes instead of cayanne and it was excellent!
I thought this was a little bland but good for a basic fish recipe
Hubby Loved it! Made it as is!
* Percent Daily Values are based on a 2,000 calorie diet.
Brown Butter Perch
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
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