Perch, Milanese Style Recipe

Perch, Milanese Style Recipe

A basic, everyday way to prepare any fish fillet. This version features perch, perfect for Christmas Eve and the feast of the seven fishes.

Persico alla Milanese

Perch, Milanese Style


2 pounds frozen ocean perch
1/2-3/4 cup of flour
2 eggs
1 cup bread crumbs
1/2 cup unsalted butter
1 tsp salt
2 lemons, cut into wedges


  1. Defrost the perch fillets, and press out as much water as possible. Squeeze gently between paper towels.
  2. Press the fillets into the flour. Knock off any excess flour.
  3. Beat eggs and then dip the fillets in the eggs and then into the bread crumbs.
  4. Melt the butter in a heavy skillet, over medium heat.
  5. Sauté the fillets quickly until golden, on both sides.
  6. Drain on paper towels, sprinkle with the salt, and serve with lemon wedges.

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Every few decades a chef or a teacher writes a cookbook that is so comprehensive and offers such depth of subject matter and cooking inspiration that it becomes a virtual bible for amateur and professional alike. Author James Peterson, who wrote the book Sauces, a James Beard Cookbook of the Year winner, and the incomparable Splendid Soups, once again demonstrates his connoisseurship with Fish & Shellfish, a monumental cookbook that will take its rightful place as the first and last word on seafood preparation and cooking.

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