Popular Recipes: Brown Butter Perch

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Brown Butter Perch

"I love perch. I love everything about them--the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. 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."

Ingredients :

• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon finely ground black pepper
• 1/2 teaspoon cayenne pepper
• 8 ounces fresh perch fillets
• 2 tablespoons butter
• 1 lemon, cut in half

Instructions :

Prep : 10M	Cook : 4M	Ready in : 20M

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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