• 1 cup flour
• 1 tsp. salt
• 1/2 tsp. finely ground black pepper
• 1/2 tsp. cayenne pepper
• 8 oz. fresh perch fillets
• 2 Tbsp. butter
• 1 lemon, cut in half

Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over med. heat until butter is foaming and nut-brown color. Working in batches, place filets in skillet; cooking until light golden, about 2 min. per side. Transfer to plate. Squeeze lemon juice over top, serve.

About The Author

Midwest Hunting & Fishing

Where and what to hunt and fish, that’s usually the big question on most sportsmen’s minds. Midwest Hunting & Fishing magazine has been connecting our readers to outdoor adventures all over the Midwest and beyond. Over the years our magazine has become a must have “Travel Guide” for sportsmen looking for information on the next new hunting or fishing experience. Every issue brings the reader interesting, informative and educational content on the world of the outdoors. Inside each issue you will hook up with Guides and Outfitters, new products, places to stay, reviews and even recipes for your harvest. Midwest Hunting & Fishing magazine is a unique bi-monthly magazine. Additional copies are distributed through non-profits, expos, trade shows, and are sent to soldiers overseas.