Brown Butter Perch

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.

Step: 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.

Step: 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.

Per Serving: 271 calories; protein 12.6g; carbohydrates 30.9g; fat 11.5g; cholesterol 43.2mg; sodium 702.8mg.

Preparing your food in advance can be best to feel enjoyable that you do it with your favorite music in the yard , a soothing beverage of choice or even a partner. It is helpful to write every step you fell right to create the meal , which may include everything from your tools and utensils to your processing menu . Be sure to checkdown the ingredients in order , so as not to forget one . A handwritten list is typically best.

Having the right kitchen tools is just as important as having the correct ingredients . This includes all of from pots, pans, bowls and tools that needed to those essential items that are easy to forget, such as parchment paper and foil. goods like crunch bottles for adding the perfect drizzle or sprinkle items to your main food and long tweezers to range smaller and thinner foods are a likely for any home chef.