Dinner for Dan and the Boys

I haven’t written for a while but my friend Dan wanted a recipe he could make for his boys. I am posting the recipe for my one of my Dad’s favorites, it is a twist on the boned and buttered perch dinner from the old Phil Schmitt’s in Hammond.

 

Ingredients

Small yellow lake perch fillets, 2/3 of a pound per person

flour

salt, pepper, paprika(preferably hungarian hot)

Butter about 2  1/2 sticks at room temp

Olive oil

1 large shallot

1/2 cup chicken stock

1/2 cup white wine

1 tbl each of chopped chives, parsley,

bowl of lemon wedges

 

Take the fillets and pat dry with paper towel then sprinkle with salt and pepper.

Mix 3 cups of flour with 1/3 cup salt 1/4 cup pepper, and 2 tbl of paprika and mix well and pour into shallow pan

Heat a couple tablespoons of butter and olive oil in a frying pan.

Dredge the fish in flour, shake off excess and fry in pan for 2 to 3 minutes a side, don’t overload the pan.

When fish is done place on a rack over a cookie sheet and place in an oven on the warming setting or about 150 to 200 degrees.

While fish is cooking mince the shallot and place in small pan with stock and wine and reduce until there is only about 2 to 3 ounces of liquid left and shut off.

When fish is finished cooking, bring the wine liquid back up to heat, take the soft room temp butter in small pieces and whisk them into the liquid 2 to 3 pieces at a time until they melt in. Must whisk constantly and never allow to boil, will use about 1 1/2 sticks.  When sauce is done stir in the fresh chives and parsley and serve the sauce on the side. Fish goes great with some fried potatoes or french fries, and cole slaw. with a squeeze of lemon over the fish.

Dan even someone who is not a fish fan will enjoy this.