Caucus Club's Sauteed Lake Perch

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#13291

serves/makes:

ready in:
under 30 minutes

1 review

ingredients

1 1/2 cup 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 pound fresh, skinned lake perch

directions

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 browned on both sides and the fish flakes easily with a fork..

Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.

added by

Arthur Calloway; The Caucus Club

nutrition data

514 calories, 20 grams fat, 40 grams carbohydrates, 41 grams protein per serving.

reviews & comments

Guest Foodie REVIEW:
March 21, 2020

Loved it! It did not say how long to cook it though!

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.

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