Update my dinner status, I'm making this tonight.
6 chefs marked this as Favorite
Servings: 2 Servings
Total Time (median): 1 : 00 Active Time: 0 : 40
US/Metric: [convert to metric]
Ingredients
- 1 pound Lake Erie Perch filets
- 1 cup + Shortening I use Smart Balance Trans Fat Free
- 2 whole Eggs
- 2 cups Flour lightly seasoned with S&P
- 2 cups Bread crumbs unseasoned
- 3 Shallow Bowls for breading
- 1 large Frying Pan
Preparation
Place enough shortening in a frying pan to to allow fish to fry but the pieces do not need to be submerged in the oil.
Melt shortening and keep hot till ready to use. To test if temperature is hot enough, drop a piece of plain batter in the oil. If it sizzles and comes to the top, it's ready. DO NOT USE WATER to test!
In the first bowl, place the lightly seasoned flour (whole wheat, white or a combination).
In second bowl, lightly mix two eggs. No water or milk needed.
In the third bowl, place the unseasoned bread crumbs (homemade, store bought, panko...)
Dip a piece of fish in the flour and coat lightly. Next, dip that piece of fish in the lightly scrambled eggs. Then, dip it in the bread crumbs and coat the entire filet. Finally, place this in hot oil and fry until golden brown and edges of filet curl slightly. Drain on a paper towel and keep warm until all filets are fried.
This is great with a side of coleslaw!
