Perch Fillets
Elevate your dinner table with these perfectly pan-fried Perch Fillets, featuring a crispy golden crust and a vibrant lemon butter garlic sauce that’s downright irresistible. This easy recipe brings out the delicate flavors of fresh perch, seasoned simply with smoked paprika, salt, and pepper for an understated elegance. Dredged in flour and cooked to perfection in a mix of butter and vegetable oil, the fillets are finished with a zesty sauce of lemon juice, garlic, and fresh parsley for a burst of brightness. Ready in just 25 minutes, this quick and flavorful dish is perfect for weeknight meals or entertaining guests. Serve with lemon wedges and a sprinkle of parsley for a beautifully plated meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 fillets perch fillets
- 0.5 cup all-purpose flour
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon smoked paprika
- 2 tablespoons vegetable oil
- 3 tablespoons unsalted butter
- 2 cloves garlic
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 4 wedges lemon wedges
Instructions
Pat the perch fillets dry with paper towels to remove excess moisture.
In a shallow dish, combine the flour, salt, black pepper, and smoked paprika. Stir well to blend.
Dredge each perch fillet lightly in the flour mixture, ensuring an even coating. Shake off excess flour.
Heat the vegetable oil in a large non-stick skillet over medium heat.
Once the oil is shimmering, add the fillets to the skillet in a single layer (cook in batches if necessary).
Cook the fillets for 3-4 minutes on one side or until golden and crispy. Carefully flip and cook for another 2-3 minutes.
Remove the fillets from the skillet and set them aside on a plate lined with paper towels.
In the same skillet, reduce the heat to low and add the unsalted butter. Allow it to melt.
Add minced garlic to the melted butter and sauté for 1-2 minutes until fragrant. Be careful not to burn it.
Stir in the lemon juice and chopped parsley. Mix well to combine into a sauce.
Return the cooked perch fillets to the skillet and spoon the lemon butter sauce over them. Cook for an additional 1-2 minutes to let the flavors meld.
Serve the perch fillets warm, garnished with lemon wedges and additional parsley if desired.
Nutrition Facts
Calories |
1140 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.0 g | 88% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1430 mg | 62% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 1.7 g | ||
| Protein | 85.0 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 131 mg | 10% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1437 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
