For those that aren’t too familiar with eating fish, Pike Perch is a great “starter” fish. It’s white meat, easy to cook, and reasonably priced. You buy filets at your local fish monger, and cook them in no time. This time we fry it in plenty of butter.
- 4 pike perch filets (approx. 7 oz each)
- 2 tbsp bread crumbs
- 1 tsp salt
- 2 tbsp butter (for frying)
- Start by laying all filets flat on a chopping board. Sprinkle an even layer of breadcrumbs on all four, then flip and do the same on the other side.
- Heat up your stove to medium high, and add a large chunk of butter (1 tbsp) to the pan. Wait for it to warm up, when the butter goes ‘quiet’ you know its ready.
- Fry the fish two and two, for roughly 2 minutes per side. You want the inner temperature to be between 48-52° C / 125°-140° F.
- Measure with a good thermometer. You do not want to overcook these, it ruins the fish. Salt them and squeeze some fresh lemon juice over the filets and serve.