Flash Fried Lake Perch Rolled In Cornmeal Recipes

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SAUTEED LAKE PERCH



Sauteed Lake Perch image

Provided by Bobby Flay

Categories     main-dish

Time 11m

Yield 4 servings

Number Of Ingredients 7

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

Steps:

  • 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.

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