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 with plenty of butter.

Serves: 4

Ingredients

ImperialMetric

4 pike perch filets, roughly 7 oz each
2 tbsp breadcrumbs
1 tsp salt
2 tbsp butter (for frying)

4 pike perch filets, roughly 200 grams each
2 tbsp breadcrumbs
1 tsp salt
2 tbsp butter (for frying)

Instructions

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.

Pike perch with breadcrumbs

Pike perch with breadcrumbs

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 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.