What did you mean by "butter perch"? Is that the name of some kind
of fish or were you referring to regular yellow perch fried in butter?

The latter. I don't exactly have a recipe but what I do is heat butter in a pan until bubbling and slightly browned, then fry in the toasted

butter. Once

the perch is done I'll empty the pan of the toasted butter and make a

batch of

butter sauce to spoon over the fish with lemon juice, salt+pepper,

maybe some

chili sauce and a chopped green like parsley or green onion.

Resembles a classic French recipe, but the classier
joints use fresh butter, throwing away the tasty
but fishy brown butter.

Sandre meuniere (butter pike-perch)
categories: French, classic, fish, main
servings: 1

1 fish filet, ca 6 oz
1 1/2 oz milk
3 Tb flour
1 oz butter
1 lemon
1 tb olive oil
fresh parsley leaves to taste

Dip the fish in the milk and then the flour.

Cook in the oil in a hot skillet until just
done and crisp on the outside.

In a separate pan melt the butter and add the
lemon juice.

Plate the fish, pour the lemon butter over
and strew with parsley. Serve hot.

http://accrogourmandise.canalblog.com, paraphrased
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On 06/11/18, MICHAEL LOO said the following...

Resembles a classic French recipe, but the classier
joints use fresh butter, throwing away the tasty
but fishy brown butter.

I've tried it that way but it just seemed like a waste of butter to make a whole new fish-free batch to put on... fish.

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