About the Recipe
Pan-fried lake perch is a delicious and easy-to-make dish that is perfect for a quick weeknight dinner or a special occasion. The secret to this recipe is using fresh lake perch fillets and a few simple ingredients to create a flavorful coating that crisps up beautifully in the pan.
Ingredients
2 Eggs
1 tbsp Black Pepper, Fresh Ground
1 tbsp Seasoning Mix of your choice:Â
Old Bay, Lawry's, Lemon Pepper, etc.
½ cup Flour
2 tbsp Milk
½ cup Canola Oil
Note: All of the products will direct to House of Meats - Maumee location. Please make sure to change the location to your home House of Meats store!
Preparation
Step 1:
Rinse and pat House of Meats Wild Caught Lake Perch Fillets dry with a paper towel.
Step 2:
Mix flour and seasonings in a shallow plate, a pie plate works well. Season to taste.
Step 3:
In a second bowl, beat eggs with milk.
Step 4:
Add oil to a large frying pan, enough so that there is about a 1/2 inch or so in the bottom. Preheat oil over medium heat to 375 degrees. Heat oil until hot but not smoking.
Step 5:
Bread fish fillets by turning in the flour a couple of times. You could shake the fish with the flour mixture in a bag as well, then dredge through the egg and milk mixture and flour a second time.
Step 6:
Add fish to hot oil, until pan is full but not crowded. Make sure there is about 1/2 inch of space between the pieces of fish.
Step 7:
Fry until brown. You'll know because the edges of the fish will start to brown and curl. Turn when ready, it should only take a few minutes but will depend on the size of the filets.
Step 8:
Remove from pan when lightly browned, DO NOT OVERCOOK.
Place the fish on a cooling rack lined with paper towels. Don't put on a plate or your fish will get soggy. You can place this in a warm oven to keep the fish warm while you cook the next batch.
Step 9:
Serve with French Fries or Baked Red Skins and Orange Glazed Green Beans!