German Perch (Deutscher Barsch)

1. 1

   Marinate the cleaned, washed perch in a mixture of lemon juice and grated onion for 1 hour.

2. 2

   Pat dry, brush on both sides with oil and dredge lightly in breadcrumbs. (You may prepare either whole fish or fillets this way.).

3. 3

   Heat butter in a skillet and when hot enough for bubbling to subside, add fish.

4. 4

   Fry quickly, turning once, until golden brown on both sides.

5. 5

   Place on a heated platter.

6. 6

   Add 1 tablespoon butter to skillet and when hot and bubbling, add minced scallions or chives.

7. 7

   Saute a minute or two, then add lemon juice, salt and pepper and parsley. Let come to a boil and spoon over fish.

No nutritional information available.

No additional tips available.