- 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
- 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.
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