Pan Fried or Sauteed Yellow Perch

1. 1

   Dress, scale, and what the fish, pat dry, salt and pepper, then dredge them in the meal or meal-flour combination.

2. 2

   Heat the fat until it is hot enough to cook at once, but not burning, sputtering hot.

3. 3

   Lay in the fish, turn heat down to barely a medium flame, and begin to brown the fish.

4. 4

   Keep the fish loose from the pan bottom with a thin metal spatula.

5. 5

   Taking 8 to 10 minutes to a side (turn heat low if it seems to fry too fast), brown the fish slowly until crisp.

6. 6

   Do not overcook.

7. 7

   When the flesh is opaque the fish is done; one hopes it's all browned by then.

8. 8

   Add 4 Tbs.

9. 9

   butter to the skillet after removing the fish and squeeze in the juice of a lemon, stir the fat and juices to loosen the dredgings, and pour over the browned fish.

* Per serving · 4 servings · Values may vary.

No additional tips available.