Pan-Fried Perch Fillets with Whiskey Cream Sauce
Yellow perch is related to walleye and both have sweet flesh. The perch is difficult to scale and is best when served as skinless fillets. Add mashed potatoes and fresh sliced tomatoes to pair with this company-style dinner.
SERVES 4 | INGREDIENTS
- 1½ pounds perch fillets
- Salt and pepper to taste
- 1 teaspoon fresh thyme, chopped
- 4 tablespoons butter, divided
- 2 tablespoons vegetable oil or more
- 4 tablespoons whiskey, divided
- ½ cup heavy cream
- Zest of 1 lemon
Rinse the fillets and pat dry. Lightly season with salt, pepper, and thyme.
Melt 2 tablespoons butter in a large skillet, then add oil. Over medium-high heat, sauté the fish fillets for about 2 or 3 minutes per side in batches. Remove from pan and keep warm.
Pour 2 tablespoons whiskey into the hot pan and light it on fire, standing back from the flame. When the flame subsides, add the remaining 2 tablespoons of butter.
Pour the cream into the pan and bring to a boil. Stir and reduce sauce over medium-high heat for about 3 or 4 minutes. Add the remaining whiskey and the lemon zest, stirring to blend.
Spoon Whiskey Cream Sauce onto each plate. Set fish fillets on top of cream and add the side dishes of your choice.
