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Brown Butter Perch

This is a simple perch recipe from someone who loves perch. I love everything about them — their sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. The key to this recipe 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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 895.1 kcal

Equipment

  • 1 Shallow Bowl
  • 1 Whisk
  • 1 Non-stick Skillet Medium-sized, for even browning
  • 1 Fish Spatula or Tongs For delicate handling of fish fillets
  • 1 Serving Plate

Ingredients
  

Main

  • 1 cup flour
  • 1 teaspoon salt
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon cayenne pepper
  • 8 ounces fresh perch fillets
  • 2 tablespoons butter
  • 1 lemon cut in half

Instructions
 

  • Whisk flour, salt, black pepper, and cayenne pepper in a shallow 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, cook fillets in brown butter until lightly golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve. sue mason

Notes

Achieving the perfect brown butter, or 'beurre noisette,' is crucial. Heat butter gently over medium heat, watching closely as milk solids separate and toast to a nutty golden-brown. Remove from heat just as it reaches this stage to prevent burning. Ensure perch fillets are thoroughly patted dry before dredging; excess moisture leads to a soggy crust. Cook in batches to prevent overcrowding the pan, which lowers the oil temperature and results in steamed rather than seared fish. Perch cooks quickly, about 2 minutes per side, so avoid overcooking to maintain its delicate texture. A squeeze of fresh lemon brightens the rich butter flavor. Consider a sprinkle of fresh chopped parsley or chives for color and herbaceous lift just before serving.