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Fish, South and mountains

Pan fried perch meunière with steamed potatoes

Pan fried perch meunière with steamed potatoes is a fish dish for 4, ready in 35 minutes, rated easy, at a cost of €6.00 per person. Success depends on brown butter cooked just until it smells like toasted hazelnuts, and flour coating the fillets only right before they hit the pan.

Tonight, little pan fried perch fillets meunière style, just like by the lakes, with steamed potatoes.

Pan fried perch meunière with steamed potatoes
Total time
35 min
Difficulty
Easy
Cost per person
€6.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Spring, Summer, Fall
The kids
They generally like it

Perch meunière means a thin, delicate fillet, golden on the outside, that flakes apart under a fork beneath a brown butter and lemon sauce. The flour coating stays light when it's applied right before cooking, and that's what creates the contrast between the crisp outside and the tender fish inside.

This is a reassuring weeknight recipe, simple to plan, perfect for an evening when you want a full meal without spending hours in the kitchen. Kids tend to like the mild flavor of the perch and plain steamed potatoes, while adults recognize a classic often linked to meals by the lake.

The ingredients

4 people

Fish counter

  • Perch fillets 800 g

Pantry

  • Flouroften in the pantry 4 tbsp
  • Sunflower oiloften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 80 g

Fruits and vegetables

  • Lemon 2
  • Parsley 1 sprigs
  • Potatoes 800 g

Allergens Fish, Lactose, Gluten

The step by step recipe

  1. Steam the potatoes until tender. 25 min

    Use a pot large enough that the potatoes aren't crowded.

  2. Pat the perch fillets dry, season with salt, and coat them in flour, shaking off the excess.

    Shake each fillet well, too much flour turns into a thick crust.

  3. Heat the oil with a knob of butter and brown the fillets 2 minutes on each side. 6 min

    Cook in two batches, the pan shouldn't be crowded.

  4. In another pan, melt the remaining butter until foamy and golden, then add the juice of one lemon. 3 min

    The butter should smell like toasted hazelnuts, not burnt.

  5. Spoon the brown butter over the fillets, sprinkle with parsley, and serve with the steamed potatoes.

    A lemon wedge on the side pleases anyone who likes extra tang.

Our tips to get it right

  • Pick perch fillets of even size so they all finish cooking at the same time.
  • Keep one pan for the fillets and a second for the brown butter, the two cooking steps don't wait for each other.
  • Serve the fillets straight from the pan, the flour crust loses its crispness as it cools.

The variations

  • Swap the perch for sole or trout fillets, they take just as well to the meunière method.
  • For a fish free version, try eggplant slices floured the same way and topped with the same brown butter.
  • For kids in a hurry, cut the fillets into smaller pieces before flouring, they cook faster and are easy to eat with a fork.

What to serve it with

  • A well dressed green salad
  • A glass of dry white wine
  • Steamed green beans

Storage

The fillets keep for a day in the fridge in a sealed container, though they lose their crispness. Reheat them gently in a pan without overcooking. Freezing isn't recommended, the brown butter and flour coating don't hold up well after thawing.

Questions about this dish

Can I use a different fish instead of perch?

Yes, sole, trout, or dorade fillets all work well cooked meunière style. Pick a thin fleshed fish that cooks quickly in a pan.

Why flour the fillets right before cooking?

Flour absorbs moisture from the fish over time and turns gummy. Coated at the last moment, it forms a thin crispy crust once cooked.

How do I know the brown butter is ready?

The butter foams, then turns golden with a toasted hazelnut smell. Pull the pan off the heat as soon as you notice that smell, since it burns quickly and turns bitter.

Can I steam the potatoes ahead of time?

Yes, you can cook them a bit earlier and keep them warm covered. Steam them again for a few minutes if they've cooled down.

How long does it take to make pan fried perch meunière with steamed potatoes?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in pan fried perch meunière with steamed potatoes?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does pan fried perch meunière with steamed potatoes cost?

About €6.00 per serving, or €24.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains fish, lactose, gluten. Always check the labels of the products you buy.

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