What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?
The latter. I don't exactly have a recipe but what I do is heat butter in a pan until bubbling and slightly browned, then fry in the toasted
butter. Once
the perch is done I'll empty the pan of the toasted butter and make a
batch of
butter sauce to spoon over the fish with lemon juice, salt+pepper,
maybe some
chili sauce and a chopped green like parsley or green onion.
Resembles a classic French recipe, but the classier
joints use fresh butter, throwing away the tasty
but fishy brown butter.
Sandre meuniere (butter pike-perch)
categories: French, classic, fish, main
servings: 1
1 fish filet, ca 6 oz
1 1/2 oz milk
3 Tb flour
1 oz butter
1 lemon
1 tb olive oil
fresh parsley leaves to taste
Dip the fish in the milk and then the flour.
Cook in the oil in a hot skillet until just
done and crisp on the outside.
In a separate pan melt the butter and add the
lemon juice.
Plate the fish, pour the lemon butter over
and strew with parsley. Serve hot.
http://accrogourmandise.canalblog.com, paraphrased
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fido Since 1991 | QWK by Web | BBS.DOCSPLACE.ORG (1:123/140)