1 cup flour
1 tsp salt
1/2 tsp finely ground black pepper
1/2 tsp cayenne pepper
8 oz fresh perch fillets
2 tbsp butter
1 lemon, cut in half
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 fillets 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.
Serve with Birds Eye Steamfresh Vegetables or Blends and Uncle Ben's Ready Rice.
Prices Valid July 23, 2017 to July 29, 2017
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