Fresh (Really, Really Fresh) Brown Butter Perch Cooked on Ice

This video recipe for brown butter perch features my first on-ice cooking demonstration, and if I could've woken up before 8 AM, it would have featured my first ice fishing demonstration. I've always felt that an alarm clocks' effectiveness has an inverse relationship to how nasty the weather is.

I love perch. I love everything about them – the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. So, when some friends of mine invited me out to their little slice of frozen heaven to ice fish for them, I jumped at the chance.

I will resist the temptation to steal my own thunder, and explain in detail what you're going to see. In fact, I usually only do that when I need another paragraph to wrap around a third photo I really want to add. But, I will say that the recipe you're about to see can be easily recreated in your kitchen, and is perfect for those of you who continue to claim you can't cook fish.

The key is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether. Add some freshly-plucked-from-ice-water perch, and a little squeeze of lemon, and we're talking involuntary eye rolling.

I'd like to thank my dear old friends, the Fitzpatrick's, for inviting me to their top secret perch hole(s), and for having such incredibly cute kids. I haven't smiled this much editing a video in a long time. Enjoy!

Bonus Coverage: Check out this great ice fishing post by my friend Tamar on Starving Off the Land!

8 oz Fresh perch fillets 2 tablespoons butter lemon as needed For the seasoned flour: 1 cup flour 1 teaspoon fine salt, or to taste 1/2 teaspoon finely ground black pepper 1/2 teaspoon cayenne pepper, and/or a tsp of Old Bay