A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Pan Fried Perch
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- #98840
A basic recipe for pan-fried perch. Flour and cornmeal give the fish a nice crispy crust, and it's easy to add in some different spices to the coating for ethnic twists. Try some chili powder to use these in Mexican fish tacos.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 pound perch fillets
3/4 cup all-purpose flour
1/4 cup white cornmeal
1 teaspoon salt
1 teaspoon fresh ground black pepper
vegetable oil, for frying
directions
Soak perch fillets in a bowl of ice water for half an hour. Rinse and pat dry with paper towels.
In a shallow bowl, mix together flour, cornmeal, salt and pepper. Place 1/2-inch cooking oil in a deep skillet and preheat to 370 degrees F. Dredge fillets in flour mixture.
Fry fillets until golden, turning once. Drain on paper towels.
added by
wings4Christ
nutrition data
222 calories, 1 grams fat, 25 grams carbohydrates, 25 grams protein per serving. This recipe is low in fat.
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reviews & comments
November 3, 2013
The recipe was quite good. Perch cooks quickly so watch it carefully.