LEMON AND SHERRY PERCH

 

Items needed:

 

2 T              salad oil

1 lb              perch filets

1 cup           seasoned flour with paprika

1 ea             lemon

¼ cup          dry Sherri or white wine

¼ lb            whole butter room temperature

to taste        salt and pepper

 

Method:

 

In a hot sauté pan, add the oil. Dust the perch in the seasoned flour and lay in the hot pan. Cook untill golden brown on both sides. Remove from the pan and add Sherri and juice of one lemon. Take the pan off the fire and add the butter.  Keep mixing the butter and wine until smooth in texture. Place sauce over the fish.