The key here is getting the butter to a perfect nutty brown. Technically it’s still butter, but something happens when it’s toasted like this, and it really does become another ingredient altogether.
- 1 cup flour
- 1 teaspoon salt
- 1/2 teaspoon finely ground pepper
- 1/2 teaspoon cayenne pepper
- PurePac White Perch
- 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 serve.