Perch Fillets In White Wine Sauce Recipes

ALPINE PERCH FILETS IN WHITE WINE (EGLIFILETS IN WEISSWEIN)

Steps:

• Rinse the fish and pat dry.
• Drizzle with lemon juice and dredge the fish in the flour.
• Quickly fry the fish in butter.
• In a large pan heat the cream with the wine and let it steep for a few minutes. (10).
• Season with salt and pepper.
• Clean and slice the mushrooms.
• Arrange the filets on a platter, cover with the raw mushrooms and then the hot sauces.
• Garnish with chopped parsley.
• This is served with egg noodles, rice, or new potatoes and a salad.

OCEAN PERCH WITH WHITE- WINE SAUCE

Steps:

• Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.

PERCH FILLETS

Steps:

• Pour soda into a shallow bowl; add fish fillets and let stand for 15 minutes. In another shallow bowl, combine pancake mix and pepper. Remove fish from soda and coat with pancake mix., In a large skillet, heat 1/4 in. of oil over medium-high heat. Fry fish for 2-3 minutes on each side or until fish flakes with a fork. Drain on paper towels.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.