CookEat Recipe
Sautéed Yellow Perch
Small yellow perch fried in butter and finished with lemon juice.
Method
Steps
Step 1
Use six small, very fresh whole yellow perch, Perca flavescens, supplied gutted and cleaned with the heads left on. Scale, trim and wipe them dry, and keep chilled until cooking. Season all six with the teaspoon of salt and half teaspoon of white pepper, lightly moisten with milk and roll in flour.
Step 2
Heat the one and a half tablespoons of butter in a frying pan large enough to hold the six fish side by side in one layer. Fry for about six minutes on each side, until golden, continuing as needed until the thickest flesh of each fish reaches 145°F and is opaque and flakes easily. Check the flesh away from bone with a clean thermometer.
Step 3
Lift the fish onto a hot serving dish. Squeeze the juice of the half lemon over them, pour the actual cooking butter from the pan over the fish and serve immediately.
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