Directions:
- Mix flour, paprika, and salt together and set aside. In a small bowl, blend the egg and the half-and-half. Heat butter in a large saute pan. Dip perch fillets in egg wash first and then into the flour mixture. Carefully place them into the hot butter in the saute pan and brown on both sides. Remove from the butter and drain on a paper towel to absorb excess butter. Serve immediately.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 642.51 Kcal (2690 kJ) | ||
| Calories from fat | 377.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.95g | 65% | |
|---|---|---|---|
| Cholesterol | 191.74mg | 64% | |
| Sodium | 334.95mg | 14% | |
| Potassium | 223.05mg | 5% | |
| Total Carbs | 43.39g | 14% | |
| Sugars | 0.34g | 1% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 42.42g | 85% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.4mg | 8% | |
| Calcium | 84.7mg | 8% | |
| Amount Per 100 g | |||
| Calories | 199.44 Kcal (835 kJ) | ||
| Calories from fat | 117.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.02g | 65% | |
|---|---|---|---|
| Cholesterol | 59.52mg | 64% | |
| Sodium | 103.97mg | 14% | |
| Potassium | 69.23mg | 5% | |
| Total Carbs | 13.47g | 14% | |
| Sugars | 0.11g | 1% | |
| Dietary Fiber | 0.81g | 10% | |
| Protein | 13.17g | 85% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 0.4mg | 8% | |
| Calcium | 26.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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