Fried Perch Rustico
Scale the fish, gut it and wash it well. Dab dry and season inside and out with salt and pepper. Turn it in flour, knock off a little and fry it in a pan with hot clarified butter on both sides until golden brown.
Then stir the cold butter into the frying fat, add some lemon slices and the capers. Serve with baguette and a dry Riesling.
Since the perch has comb scales, it is recommended to scale it in the garden or on the balcony. Otherwise you will find the scales everywhere.
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