Brown Butter PerchI must say that it turned out okay. I was trying to make several other things at the same time - canned green beans and instant mashed potatoes - so I may have left the butter in the pan for longer than necessary, which may have led to the slightly burned flavor of the fish. I really didn't taste the "brown butter" flavor that I was expecting. And, of course, I omitted the cayenne pepper, for Tom's sake, so that particular flavor was lost. I think I'll try it again sometime, just to make sure that it wasn't the recipe, but me, that made a mess of it.
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon finely ground black pepper
- 1/2 teaspoon cayenne pepper
- 8 ounces fresh perch fillets
- 2 tablespoons butter
- 1 lemon, cut in half
- 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.