Sauteed Lake Perch

Name: Sauteed Lake Perch
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H11M0.000S
Yield: 4 servings
Ingredients: 1 1/2 cups all-purpose flour; 2 tablespoons paprika; 1/2 teaspoon salt; 1 egg; 1 cup half-and-half; 1/2 cup clarified butter; 1 1/2 pounds fresh, skinned lake perch

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Level: Easy
Total: 11 min

Prep: 5 min
Cook: 6 min

Yield: 4 servings

Level: Easy
Total: 11 min

Prep: 5 min
Cook: 6 min

Yield: 4 servings

Ingredients

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1 1/2 cups all-purpose flour

2 tablespoons paprika

1/2 teaspoon salt

1 egg

1 cup half-and-half

1/2 cup clarified butter

1 1/2 pounds fresh, skinned lake perch

Directions

Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.