Brown Butter Perch Recipe - Allrecipes.com
Brown Butter Perch Recipe
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Brown Butter Pan-Fried White Fish
See how to make quick and easy pan-fried fish in brown butter. See more
  • READY IN 20 mins

Brown Butter Perch

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Jun 25, 2012

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.

 
Most Helpful Critical Review
Oct 28, 2012

Just okay for me....followed directions precisely.

 
Mar 21, 2013

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.

 
Jan 30, 2013

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

 
Jun 17, 2012

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).

 
May 06, 2013

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

 
Aug 08, 2013

I thought this was a little bland but good for a basic fish recipe

 
Jan 22, 2013

Hubby Loved it! Made it as is!

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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