Sautéed Lake Perch & U-12 Shrimp Recipe
Crispy Smashed Potato – Caper & Garlic Butter – Lump Crab – Pea Tendril
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Ingredients
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For the Crispy Smashed Potatoes
For the Caper & Garlic Butter
For the Sautéed Lake Perch & U-12 Shrimp
For Garnish
Method
For the Crispy Smashed Potatoes
- 1
- 2
Smashed and Bake
Drain the potatoes and let them cool slightly. Preheat your oven to 450°F (230°C). Place the potatoes on a baking sheet, smash each one gently with a fork, and drizzle with olive oil. Sprinkle with salt and pepper. Bake for 20-25 minutes until crispy.
For the Caper & Garlic Butter
- 3
Prepare the Butter
In a small saucepan, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1-2 minutes. Stir in capers and lemon juice and cook for another minute. Remove from heat and add fresh parsley.
For the Sautéed Lake Perch & U-12 Shrimp
- 4
Prepare the Seafood
In a shallow bowl, combine flour, salt, and pepper. Dredge the lake perch fillets and U-12 shrimp in the flour mixture.
- 5
Sauté
In a large skillet, heat olive oil over medium-high heat. Add the dusted perch and shrimp, cooking until golden brown and cooked through, about 3-4 minutes per side.