Sauteed Lake Perch
- 1 1/2 cups all-purpose flour
- 2 tablespoons paprika
- 1/2 teaspoon salt
- 1 egg
- 1 cup half-and-half
- 1/2 cup clarified butter
- 1 1/2 pounds fresh, skinned lake perch
Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Recipe courtesy of Arthur Calloway; The Caucus Club