Perch in the pan is a freshwater delight: low in fat and calories and rich with selenium, it is deliciously simple to prepare. Although the filets are small, their flavour is sweet and the price is reasonable enough to make it enjoyable on a regular basis.
1/3 cup (80 mL), plus 1/2 cup (125 mL) unsalted butter, cubed
30 fresh perch filets, deboned and skin on
Juice of 2 lemons
Tabasco sauce to taste
Worcestershire sauce to taste
1/4 bunch parsley, roughly chopped
Sea salt and freshly ground pepper
Melt the 1/3 cup (80 mL) butter in medium frying pan and skim foam to clarify. Season perch with salt and pepper and place skin down to pan-fry in small batches on medium-high (about 3 minutes per side). Set aside on warm plate.
When all fish has been fried, quickly wipe out frying pan and add remaining butter. When butter begins to bubble add lemon juice, a dash of Tabasco, dash of Worcestershire, parsley, salt, and pepper. Divide filets among 6 plates, spoon sauce over, and serve.
source: "One", alive #309, July 2008
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