Sauteed Lake Perch – a delicious recipe with flour, paprika, salt, egg, butter, perch. Easy to follow and perfect for any occasion.
Serves 4
General
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1
Mix flour, paprika, and salt together and set aside.
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2
In a small bowl, blend the egg and the half-and-half.
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3
Heat butter in a large saute pan.
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4
Dip perch fillets in egg wash first and then into the flour mixture.
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5
Carefully place them into the hot butter in the saute pan and brown on both sides.
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6
Remove from the butter and drain on a paper towel to absorb excess butter.
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7
Serve immediately.
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8
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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9
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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