Recipe By: South Coast Charters
1 lb perch filets from Pleasant Port Fish Co.
1 cup bread crumbs
3 tbsp flour
1 tsp salt
1/2 tsp pepper
1 egg Canola oil for frying (approx 1/2 cup) from Pristine Gourmet
Tartar sauce – 1/2 cup light mayonnaise, mixed with 2 tbsp relish
Preparation: Wash perch filets and pat dry with a paper towel. Dip filets in the beaten egg until covered. Place the filets one at a time in the bread crumb mixture ; bread crumbs, flour, salt & pepper. Cover filets entirely with the bread crumb mixture. Heat a large, non stick frypan at medium heat with several tablespoons of the canola oil. Place filets in the fry pan flipping once filets are golden brown. Add more canola oil as necessary. Frying time approximately 2 minutes per side. Serve immediately with lemon wedges and tartar sauce.
Psst … option: Enjoy Lake Erie perch at a Norfolk County restaurant!