Fustini's Oils and Vinegars
Pan Fried Lake Perch

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Pan Fried Lake Perch

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Pan Fried Lake Perch


Submitted by Corporate Chef Andy Stewart

Ingredients


Directions

Step 1. 

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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