8 filetts of perch (each one about 70-80 grams), 50 gr butter, 1/2 glass of clear beer, extra virgin olive oil, flour, red pepper, salt, black pepper.
Wash the fillets, dry them well and lightly flour them all over.
Melt 30 gr of butter in a pan together with 4 tablespoons of extra virgin olive oil before placing the fillets in the pan.
Cook on a medium heat for 8-10 minute so they become lightly brown.
Pour the beer over the fish and allow the liquid to evaporate.
Remove the fish with a ladel and keep them hot on a serving plate having sprinkled them with a spoonful of broken red pepper grains.
Filter then juice from the pan and pour over the fish, then serve.