1/2cup, divided organic, grass-fed butter or coconut oil or bacon fat(as needed)
Instructions
Heat two 10" cast iron skillets on the stove top over low heat. Apply 1 tablespoon of butter to each pan. The pans are pre-heated when they start steaming.
Beat the egg in a bowl. Place all the perch fillets in the bowl and make sure they all get coated with the egg. I like to use a fork to mix the fillets with the scrambled egg.
Use a fork to whisk together the flours, seasoning, salt, and pepper on a plate. Using the fork, take one perch fillet at a time and coat it with the flour mixture.
Once all of the fillets have been coated with flour, begin placing them in the pre-heated pans. Add more butter as the breading absorbs the butter in the pan.
Wait for one side of the fillets to become brown in color, then flip the fillets and allow the other side to brown. It usually takes 4-5 minutes on each side for the fillets to be nicely browned.
Serve warm with a veggie side and homemade bread product!