Fillets of Perch Breaded

Break the eggs into a bowl and beat them until frothy. a mixture homogeneous, without obvious streaks of egg whiteThis base must be smooth and uniform, so that it will adhere to the fillets evenly without creating excessively thick areas in the breading.

Pass each fillet of perch Dip it in beaten egg, then coat it with breadcrumbs on both sides. Gently press the breadcrumbs to adhere to the surface, without crushing the fillet; when finished, the coating should appear even and dry, with no exposed areas.

Sprinkle the salt evenly over the breaded fillets on both sides. Do this before cooking and handle the fish gently so that the breading stays compact and doesn't come off while tossing in the butter.

Put the butter in a skillet Melt it over medium heat. Wait until it's hot and golden brown, but don't let it burn: the butter should be "red," meaning well-browned and fragrant, but not dark or smoking.

Place the breaded fillets in the hot butter and fry them until the breading becomes golden and crispy. Carefully turn them over only once, when the side in contact with the skillet it is well colored; finish cooking until the fish appears tender and cooked through in the center.

Serve the fillets as one-dish meal accompanying them with various types of risotto, or presenting them as main course with one lemon wedge and a side of boiled potatoes. Keep the fish warm, so the breading retains its crispy texture longer.

For the version north of Milan, lightly flour the fillets instead of dipping them in egg and breadcrumbs. Fry them in oil, butter, and sage, then bake them for two minutes. Serve them drizzled with bubbling butter and sage, lightly scented and piping hot.