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Deep-Fried Perch Filets

20 Dec

Nothing beats a feed of fresh perch fillets. Here’s a great way to flash ’em up.

Ingredients

  • Canola oil (for frying)
  • Boneless perch fillets, cleaned and dried
  • 1 large bowl all-purpose flour
  • Salt and pepper, to taste
  • 3 eggs, beaten
  • 1 large bowl milk
  • 1 large bowl cornflake crumbs
  • Lemon juice (to taste)
  • Tartar sauce

Preparation

  • Heat oil in a cast-iron frying pan over a hot wood fire or a range set to medium-high (the oil is hot enough when it foams around a smidgen of bread).
  • Dredge fillets in flour seasoned with salt and pepper.
  • Pour eggs into bowl of milk, then submerge each fillet in mixture. Next, coat each fillet with cornflake crumbs.
  • Carefully add coated fillets to pan and cook until each side is golden brown. Remove from pan and season with additional salt and pepper, lemon juice and/or tartar sauce.
  • Serve with fried potatoes and corn.

 

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