Pan Fried Lake Perch
Pan Fried Lake Perch
Submitted by Corporate Chef Andy Stewart
Seafood
Ingredients
- 6 yellow lake perch saddles
- flour
- salt and pepper
- 2 tablespoons soft butter
- 1 tablespoon Fustini's Medium SELECT olive oil
- 2 ounces white wine
- juice of 1 lemon
- splash Fustini's Sicilian Lemon Balsamic Vinegar
- 3 tablespoons cold butter - cut into pieces
- chopped parsley
Directions
- Cut perch fillets into individuals and scrape the skin side to be sure there are no scales. Trim any belly and place on a sheet tray. Season with salt and pepper and dust in flour. Heat butter and olive oil in a large skillet over moderate heat and once foam subsides from butter, carefully place fish into the hot oil, meat side down. Fry fish for several minutes then turn over and fry another two minutes. Remove fish to serving plates and pour wine, lemon juice and vinegar into the skillet. Bring to simmer over moderate heat and reduce to just a few tablespoons. Remove the skillet from heat and add the cold butter.[ Swirl cold butter to melt off the heat and once melted and emulsified, spoon over fish, garnish with parsley and serve.
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