Fried Perch

recipe

Yield:

4 servings

Recipe from


Ingredients

9 pan-dressed freshwater perch (about 3 pounds)
1 tablespoon salt
3/4 teaspoon pepper
3 eggs, beaten
3 tablespoons milk
1 1/2 cups cornmeal
Vegetable oil
Cocktail sauce or tartar sauce

Preparation

Rinse fish thoroughly in cold water; pat dry. Sprinkle fish with salt and pepper. Combine eggs and milk in a medium mixing bowl. Dip fish in egg mixture; roll in cornmeal.

Fry in deep hot oil (375°) until fish are golden brown. Drain well on paper towels. Transfer fish to a warm serving platter, and serve immediately with cocktail sauce or tartar sauce.

Note:

Oxmoor House Homestyle Recipes

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note