CookEat Recipe
White Perch Sautés
Small white perch fried in butter, served with lemon pieces and parsley.
Method
Steps
Step 1
Use six small fresh whole white perch, Morone americana, supplied gutted and cleaned with the heads left on. Scale, trim and wipe them dry, and keep chilled until cooking. Season with the teaspoon of salt and half teaspoon of ground black pepper, then roll lightly in flour.
Step 2
Heat the tablespoon of butter in a frying pan large enough to hold all six fish side by side in one layer. Add the fish and fry for about six minutes on each side. Continue as needed until the thickest flesh of each fish reaches 145°F and is opaque and flakes easily, checking away from bone with a clean thermometer.
Step 3
Wash the lemon and parsley and cut six pieces of lemon. Lift the fish onto a hot serving dish, decorate with the six lemon pieces and a little parsley greens and serve immediately.
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