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  • Weyand's Chef

Sauteéd Lake Perch


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


Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in large sauté pan. Dip perch fillets in egg wash first, and then into flour mixture.

Carefully place them into the hot butter in the sauté pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

Recipe obtained from Bobby Flay,

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