Fresh White perch

Every so often Kirk Stansel heads up to his place on Lake Vernon to cut the grass but he comes back (most of time) with pure white perch fellits. I know it’s killing him but he offers me a small bag for Marsha and I to have for dinner. I never turn him down. Here is the way I cook them.

I roll them in some seasoned flour and pan fry them in a medium hot skillet and browned butter. Don’t need anything else……. We maybe a glass of red. Marsha likes to make a salad of some kind but that takes too long. It’s time to eat.

Fresh White perch

  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon black pepper
  • 8 ounces fresh perch filets
  • 2 tablespoons butter
  • 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and eat

Yum Yum Yum

 

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